Spanish Saffron Black Bean Soup
Infused with luxury saffron threads, garlic, and smoked paprika for a Mediterranean twist.
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Ingredients
- 1 pound dried black beans, soaked overnight
- 3 tablespoons extra virgin olive oil
- 1 large Spanish onion, finely diced
- 4 cloves garlic cloves, minced
- 1 teaspoon smoked Spanish paprika (Pimentón)
- 1/2 teaspoon saffron threads, crushed
- 6 cups vegetable or chicken stock
- 1/4 cup dry Sherry (Fino or Amontillado)
- 1 medium red bell pepper, finely chopped
- 1 leaf bay leaf
- 1 to taste salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped for garnish(optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the diced onion and red bell pepper, sautéing for 8-10 minutes until softened and slightly caramelized.
- 3
Stir in the minced garlic, smoked paprika, and crushed saffron threads, cooking for just 1 minute until highly fragrant.
- 4
Deglaze the pot with the dry Sherry, scraping up any browned bits from the bottom of the pan.
- 5
Add the soaked black beans, stock, and the bay leaf; bring the mixture to a rolling boil.
- 6
Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are completely tender.
- 7
Remove the bay leaf and use an immersion blender to partially puree the soup, leaving about half the beans whole for texture.
- 8
Season with salt and pepper to taste, and serve hot garnished with fresh parsley and a drizzle of olive oil.
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