This Mexican, vegan and, very easy-to-make black bean pozole will soon be one of your favorite soups.
10 minutesmins
20 minutesmins
Bean cooking time0 minutesmins
30 minutesmins
6people
Calories: 184kcal
Ingredients
3cups black beans, cookedor 2-14 oz cans of cooked black beans
3cupshominy, cooked1-25 oz can
1tablespoonvegetable oil
1/2onion, chopped
4cupsvegetable broth or water
salt to taste
For serving
dry oregano
sliced radishes
avocado
diced onion
shredded lettuce
Instructions
Cover the beans with water and soak overnight.
The next day, discard the water and cook the beans in 6 cups of fresh water. Cook for an hour or until the beans are soft. Add salt to taste.
In a separate soup pot or dutch oven add the oil and saute until translucent.
Add the three cups of beans, homecooked or canned, and smashed them a bit with the back of a spoon. Add the liquid of choice, the hominy and let it simmer for 10 minutes.Check for seasoning and adjust if needed.
Serve with diced avocado, Mexican oregano, thinly sliced radishes and minced onion.
Notes
If using canned beans drain and rinse before adding them to the pot.