Slow-Simmered Black Bean Soup with Anise and Oregano
A deeply flavorful black bean soup simmered with aniseed and fresh oregano, capturing the essence of Oaxacan home cooking. This mexican-inspired soups (vegetarian) ready in about 130 minutes pairs dried black beans, water, whole aniseed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black beans
- 6 cups water
- 1 tsp whole aniseed
- 2 tbsp fresh oregano leaves
- 1 medium, quartered white onion
- 3, peeled and smashed garlic cloves
- 2 tbsp vegetable oil
- 1.5 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried black beans under cold water, then soak in 3 cups water overnight or for at least 8 hours.
- Step 2: Drain soaked beans and place in a large pot with 6 cups fresh water, 1 tsp whole aniseed, 2 tbsp fresh oregano leaves, 1 medium quartered white onion, and 3 smashed garlic cloves. Bring to a boil over high heat.
- Step 3: Reduce heat to low and simmer uncovered for 1.5 to 2 hours until beans are tender, stirring occasionally and adding water if needed to keep beans submerged.
- Step 4: Remove and discard onion, garlic, and aniseed. Using an immersion blender, purée about half the beans into the broth to thicken the soup, or mash with a potato masher.
- Step 5: Heat 2 tbsp vegetable oil in a small skillet over medium heat. Add the cooked bean mixture and season with 1.5 tsp salt and 1/2 tsp black pepper. Cook for 5 minutes, stirring, until the soup slightly thickens and becomes fragrant.
- Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro and lime wedges on the side for squeezing.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Simmered Black Bean Soup with Anise and Oregano take to make?
Total time is about 130 minutes (10 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Black Bean Soup with Anise and Oregano?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Slow-Simmered Black Bean Soup with Anise and Oregano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Black Bean Soup with Anise and Oregano for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Black Bean Soup with Anise and Oregano vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
