Spicy Black Bean Soup with Cocoa

We move now onto the second of the soup trio, a simple black bean soup. I thought it would be fun to pull from the flavors of a mole sauce, so this soup is spiked with chili and cocoa. It’s super simple to throw together, and absolutely delicious.

Black Bean Soup with Cocoa

1 lb dried black beans
1 can corn
2 tbsp captain morgan
2 tsp worchestershire
6-8 cloves roasted garlic, minced
2 onions
butter or olive oil
1-2 tsp cumin
1/2 tsp paprika
1 tsp oregano
red pepper flakes
1-2 Tbsp chili powder
1 1/2 tbsp cocoa powder
2 cubes vegetable bouillon

Rinse off the black beans and soak them in a bowl. At the same time, chop up the onions and throw them in a slow cooker with 4-8 tbsp butter on low for around 8 hours. Once caramelized, chop up the bouillon cubes and add them to the onions, along with the spices and garlic. Turn the slow cooker up to high and add the rest of the ingredients. Add the liquid that the beans soaked in until the soup reaches your desired consistency, and cook on high for an hour. Serve with cilantro and sour cream, or blue cheese.