Cookbook:Black Bean Soup with Tomato-Tomatillo Salsa

Black Bean Soup with Tomato-Tomatillo Salsa
CategorySoup recipes
Time2–3 hours

Cookbook | Ingredients | Recipes | American cuisine | Mexican cuisine | Vegetarian Cuisine | Beans | Soups

Ingredients edit

Soup edit

Salsa edit

Procedure edit

Soup edit

  1. Pick over the beans to remove any debris. Soak if desired and drain.
  2. In a deep, heavy-based pot, heat oil over medium heat.
  3. Add onions and cook until translucent, about 5 minutes.
  4. Add beans, garlic and water.
  5. Bring to a boil, skimming any foam that rises to the surface.
  6. Reduce to a simmer and when the beans are soft, after about 1 hour, add tomato, epazote, chipotle chile, cumin, coriander and salt.
  7. Cook until the beans start to break down and broth begins to thicken.
  8. Taste for seasoning; add salt and pepper if needed.

Salsa edit

  1. In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro.
  2. Taste for seasoning and add salt as needed.

Serving edit

  1. Ladle soup into individual serving bowls.
  2. Garnish each with a spoonful of crème fraîche and salsa.

Notes, tips, and variations edit

  • If you're serving this soup immediately, you can thicken it by pureeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup. If refrigerated overnight, the soup will thicken on its own.
  • The salsa will taste best if assembled no more than an hour before serving.
  • Epazote is an herb that looks like a weed and is regularly used in Mexican cooking. If you can't find it, use an equal amount of cilantro.
  • Tomatillos look like rock hard tomatoes with papery skin. Look for them canned in the Hispanic section of your market, if you can't find fresh. They will be perfectly acceptable.
  • Crème fraîche is similar to sour cream, but richer. Look for it in the fancy cheese section.