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“The addition of Madeira takes this black bean soup to new levels and the chipotle chilies add a wonderful smoky undertone to this southwestern standard. Originally from a local liquor distributor's monthly magazine. Prep time does not include overnight soaking of beans.”
2hrs 30mins

Ingredients Nutrition


  1. Sort beans carefully, removing any stones.
  2. Place beans in a large pot and add enough cold water to cover by three inches.
  3. Soak overnight.
  4. Heat olive oil in a large, heavy soup pot over medium heat.
  5. Add garlic, leeks, bell pepper, celery, carrots, and thyme.
  6. Sprinkle with salt and mix well.
  7. Sauté until soft, but not browned, about 10 minutes.
  8. Add 1 cup Madeira and cook until liquid reduces by half.
  9. Stir in beans, bay leaf, chipotles and 10 cups water.
  10. Bring to a boil, reduce heat and simmer, stirring occasionally and adding additional water if needed, until beans are very soft, about 2 - 2 1/2 hours.
  11. Transfer to blender in batches and puree until smooth.
  12. Reheat if necessary.
  13. I usually purée only half, as I like a little more texture in the soup.
  14. To serve, ladle into bowls and spoon a little sour cream into center if you like.
  15. Drizzle a couple of teaspoons of Madeira around the sour cream and serve.

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