Rancho Gordo logo
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

For orders or assistance: 1-800-599-8323

Vegetarian Black Bean Chowder

Black bean and tomato chowder in a bowl, garnished with fresh herbs

Heidi Swanson is an enthusiastic, self-taught home cook based in Los Angeles. She has an inspiring blog, 101 Cookbooks, and has written numerous cookbooks.

I love this dish because the orange juice gives it a surprise Caribbean-ish flavor. I sometimes add a bit of chopped habanero in the beginning with the onions when I know I'm cooking for people who aren't afraid of a little heat. —Steve

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 onions, chopped
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 4 cups of cooked and drained Midnight BlackAyocote Negro, or Santanero Negro Delgado beans 
  • 1 (28-oz.) can crushed tomatoes
  • 2 cups orange juice
  • 3/4 teaspoon cayenne pepper (or to taste)
  • 1/4 cup rum (optional)
  1. To a large pot over medium heat, add the extra-virgin olive oil, onions, shallots, garlic, and salt. Saute for 5 minutes, or until the onions start to get soft.
  2. Add the black beans, crushed tomatoes, orange juice, and cayenne pepper. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
  3. Remove from the heat and whisk in the rum. Season with salt to taste.

    Cart

    Congratulations! Your order qualifies for free shipping You are $ 50 away from FREE shipping.
    No more products available for purchase