$ 6.75$ 12.00

We still get sort of unreasonably excited about this black bean soup. It’s just really good and makes for some amazing tacos or nachos if you have any left over. Made with pan seared seasoned organic corn, sautéed green & rell bell pepper, smoky chipotle peppers, fire roasted organic poblanos, a small dice of jalapenos [not too hot], sweet roasted green chilis, sautéed onions, garlic, organic carrots and celery, fresh limes, organic roma tomatoes and our Cuban spice blend. Simmered for hours in a savory organic vegetable broth and finished with gorgeous sofrito (bell peppers, garlic, shallot, onion), organic cilantro and green onion.


(VG // VEG // GF // FF)
Approximate Nutrition Info (based on 1-1/4 cup) :
Calories 170  |  Fat  4 g  |  Carbs  29 mg  |  Chol 0 g | Fiber 5 g | Protein  10 g | Sodium  520 mg


By request, we’ve been asked to post this recipe again.  It’s a great way to use some of your quarts of Smoky Black Bean Soup!

Pepper & Salt Kitchen Black Bean & Cilantro Cabbage Slaw Tacos with Tajin Seasoning

(makes 6-8 tacos)


  • 2 C shredded green or red cabbage
  • 1/4 C cilantro, chopped
  • 1/2 sweet onion, thinly sliced into 1” pieces  OR diced
  • 4 red radishes, diced
  • 2 green onions, chopped
  • 5 T Extra Virgin Olive Oil, split
  • 2 limes
  • 1 T tajin seasoning (or chili lime seasoning)
  • Kosher salt & pepper
  • 2 C Pepper & Salt Smoky Black Bean Soup
  • 1 C shredded cheddar or Monterey Jack
  • 6 – 8 white or yellow corn tortillas
  • 1 avocado, diced
  • Bottled hot sauce (your favorite)
  • Additional topping such as; sour cream, diced tomato, diced onion, diced or sliced jalapeños

In a medium bowl, add the coleslaw, green onions, radishes, onion and cilantro. Drizzle with 2 tablespoons of olive oil and juice of juice of limes. Sprinkle with tajin seasoning and toss to coat all ingredients well. Salt & pepper to taste. Chill until tacos are completed.

In a large skillet over medium-high heat, heat the remaining tablespoons of olive oil. You’re looking for a shimmering layer that entirely coats the bottom of the skillet and is able to slosh around just a little. Two at a time, add the tortillas to the skillet in a single layer – cook for about 30 seconds, flip tortilla over and cook another minute. Using a slotted spoon, add 1/4 of the bean mixture onto half of each tortilla, along with a couple of tablespoons of cheese. Fold tacos in half and cook until golden brown on each side (about 1 minute per side). Place 2 tacos on each plate and stuff each with slaw. Drizzle with a little hot sauce and serve immediately.