Black Bean And Madeira Soup Recipe

Name: Black Bean And Madeira Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried black beans; 3 tablespoons extra virgin olive oil; 5 garlic cloves, minced; 3 leeks, white part only, washed well and finely diced; 1 red bell pepper, cored, seeded, and finely diced; 3 stalks celery, finely diced; 2 medium carrots, peeled and finely chopped; 1 teaspoon dried thyme; 1 teaspoon coarse sea salt, to taste; 1 cup madeira wine, plus; extra madeira wine, for finishing; 2 chipotle chiles in adobo, chopped, to taste (I usually use 3, but I like this on the spicy side !); 1 bay leaf; 10 -½ cups water; sour cream (to garnish) (optional)

Servings: persons

1 lb dried black beans
3 tablespoons extra virgin olive oil
5 garlic cloves, minced
3 leeks, white part only, washed well and finely diced
1 red bell pepper, cored, seeded, and finely diced
3 stalks celery, finely diced
2 medium carrots, peeled and finely chopped
1 teaspoon dried thyme
1 teaspoon coarse sea salt, to taste
1 cup madeira wine, plus
extra madeira wine, for finishing
2 chipotle chiles in adobo, chopped, to taste (I usually use 3, but I like this on the spicy side !)
1 bay leaf
10 -½ cups water
sour cream (to garnish) (optional)

1
Sort beans carefully, removing any stones.
2
Place beans in a large pot and add enough cold water to cover by three inches.
3
Soak overnight.
4
Heat olive oil in a large, heavy soup pot over medium heat.
5
Add garlic, leeks, bell pepper, celery, carrots, and thyme.
6
Sprinkle with salt and mix well.
7
Saute until soft, but not browned, about 10 minutes.
8
Add 1 cup Madeira and cook until liquid reduces by half.
9
Stir in beans, bay leaf, chipotles and 10 cups water.
10
Bring to a boil, reduce heat and simmer, stirring occasionally and adding additional water if needed, until beans are very soft, about 2 - 2 1/2 hours.
11
Transfer to blender in batches and puree until smooth.
12
Reheat if necessary.
13
I usually puree only half, as I like a little more texture in the soup.
14
To serve, ladle into bowls and spoon a little sour cream into center if you like.
15
Drizzle a couple of teaspoons of Madeira around the sour cream and serve.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb dried black beans, 3 tablespoons extra virgin olive oil, 5 garlic cloves, minced, 3 leeks, white part only, washed well and finely diced, and more.

Yes, Black Bean And Madeira Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean And Madeira Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions