Recipe: Vegetarian Black Bean Chowder

shareshare this recipe on facebookshare this recipe via twittershare this recipe on pinterestemail a link to this recipe printprint a pdf of this recipe

Rancho Gordo Dried Heirloom Black Beans

Heidi Swanson is an enthusiastic, self-taught home cook based in San Francisco. 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.

  • 3T. extra-virgin olive oil
  • 2 onions, chopped
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 t. salt
  • 4 cups of cooked and drained Midnight Black beans 
  • 1 (28-oz.) can crushed tomatoes
  • 2 c. orange juice
  • 3/4 t. cayenne pepper
  • 1/4 c. 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 minutes.
  3. Remove from the heat and whisk in the rum. Season with salt to taste.
Basic Instructions for Cooking Beans in The Rancho Gordo Manner