Slow-Simmered Black Bean Soup with Aniseed and Toasted Corn
A hearty, fragrant black bean soup inspired by Oaxacan flavors, simmered slowly with aniseed and finished with toasted corn for a smoky crunch. This mexican-inspired soups (vegetarian) ready in about 130 minutes pairs dried black beans, water, aniseed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 aniseed
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 2 tbsp olive oil
- 1/4 cup dried corn kernels
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Rinse 1 cup dried black beans thoroughly and soak them in water for at least 4 hours or overnight.
- Step 2: Drain soaked beans and place them in a large pot with 6 cups water and 1 tsp aniseed. Bring to a boil over medium-high heat, then reduce to a simmer for 1.5 hours, partially covered, until beans are soft.
- Step 3: While beans cook, heat 2 tbsp olive oil in a small skillet over medium heat. Add 1/4 cup dried corn kernels and toast, stirring frequently, until golden and aromatic, about 5 minutes. Remove from heat and set aside.
- Step 4: In a separate pan, sauté 1 diced medium yellow onion and 3 minced garlic cloves in 1 tbsp olive oil over medium heat for 5-7 minutes until onions are translucent and fragrant.
- Step 5: Add the sautéed onion and garlic mixture to the pot with cooked beans. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
- Step 6: Season the soup with 1 tsp salt and 1/2 tsp black pepper, simmer uncovered for 10 more minutes to thicken slightly.
- Step 7: Serve the soup hot topped with the toasted corn kernels and 2 tbsp chopped fresh cilantro, with lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Black Bean Soup with Aniseed and Toasted Corn take to make?
Total time is about 130 minutes (20 min prep + 110 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 Aniseed and Toasted Corn?
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 Aniseed and Toasted Corn?
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 Aniseed and Toasted Corn 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 Aniseed and Toasted Corn 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.
