Black Bean Soup

A simple slow-cooker soup of black beans, onion, garlic, ginger and cumin, cooked low and slow until the beans are soft. Add a squeeze of lemon for a bright, sour edge that Richberry turns sweet for a while.

Total time: 9 hr 10 min
Servings: 2
Calories per serving: ≈ 200

Real ingredients
Sour turns sweet
Made to share

Two ramekins of dark red bean soup, with a wooden bowl of dried red beans behind them — Earthy. Warming. Gently spiced.

Ingredients

½ cup dried black beans, soaked for at least 24 hours and drained
1 cup water
½ cup vegetable stock
1 onion chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon salt

How to make it

Soak the beans
Cover the black beans with plenty of water and leave them for at least 24 hours, then drain.
Fill the slow cooker
Put the beans, water, vegetable stock, onion, garlic, ginger, cumin, pepper and salt in a slow cooker and cover with the lid.
Cook until tender
Black beans take a while, so let the soup cook for 9–10 hours, until the beans are completely soft.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry