Yucatán-Style Black Bean Soup with Epazote
A hearty black bean soup enhanced with traditional Mexican herbs and smoky spices, perfect for a comforting meal. This mexican-inspired soups (vegetarian) ready in about 120 minutes pairs dried black beans, water, medium white onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 medium white onion, diced
- 3 cloves garlic cloves, minced
- 2 tbsp fresh or 1 tbsp dried epazote leaves (fresh or dried)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- for serving fresh lime wedges
- 2 tbsp chopped cilantro
Instructions
- Step 1: Rinse 1 cup dried black beans under cold water and soak them in water overnight or for at least 6 hours.
- Step 2: Drain the soaked beans and place them in a large pot with 6 cups fresh water. Bring to a boil, then reduce heat to simmer and cook for 1 to 1.5 hours until beans are tender.
- Step 3: While beans cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced medium white onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 4: Add the sautéed onion and garlic to the beans along with 2 tbsp fresh (or 1 tbsp dried) epazote leaves, 1 tsp dried oregano, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for an additional 20 minutes.
- Step 5: Use an immersion blender to puree half of the soup gently, leaving some beans whole for texture. Adjust seasoning as needed.
- Step 6: Serve hot with fresh lime wedges and 2 tbsp chopped cilantro sprinkled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yucatán-Style Black Bean Soup with Epazote take to make?
Total time is about 120 minutes (10 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 Yucatán-Style Black Bean Soup with Epazote?
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 Yucatán-Style Black Bean Soup with Epazote?
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 Yucatán-Style Black Bean Soup with Epazote 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 Yucatán-Style Black Bean Soup with Epazote 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.
