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Hot Black Bean Soup

Mexican.Chef's picture
Ingredients
  Dried black beans 8 Ounce (225 Gram)
  Cold water 1 1⁄4 Liter (5 Cups / 1250 Milliliter)
  Bay leaves 2
  Lard/Vegetable oil 45 Milliliter (3 Tablespoons)
  Chopped white onion 125 Milliliter (1/2 Cup)
  Garlic 1 Clove (5 gm), minced
  Tomato 1 Large, peeled, seeded, chopped
  Salt 1 Teaspoon (5 Milliliter)
  Dried oregano 1⁄2 Teaspoon (2 Milliliter)
  Ground dried pequin chili 1⁄4 Teaspoon (1 Milliliter)
  Jalapeno chilies 2 , thinly sliced (Fresh, Adjust Quantity As Per Taste)
  Sliced green onion 1 Tablespoon
  Lime wedges 4
Directions

1. Rinse beans thoroughly in sieve under cold running water, picking out debris or blemished beans.
2. Combine beans, water and bay leaves in 3- to 4-quart (3- to 4-L) heavy saucepan. Heat over high heat to boiling; immediately reduce heat to very low. Simmer, covered, just until beans are tender but not soft, 1 1/2 to 2 hours.
3. Heat lard in medium skillet over medium heat until hot. Add onion and garlic; saute until soft, about 4 minutes. Add tomato, salt, oregano and pequfn chili; cook and stir over medium-high heat until mixture is almost dry, about 5 minutes.
4. Add tomato mixture to beans; simmer, covered, stirring occasionally, until beans are soft, about 30 minutes. Remove and discard bay leaves.
5. Press soup mixture a few times with bean masher or potato masher to very roughly mash beans.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday

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