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Black Bean Soup with Tomato-Tomatillo Salsa

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Prep: 0 min Cook: 0 min Servings: 6 Difficulty: medium

Categories: Soup, Vegetarian, Mexican

Tags: boiled, medium difficulty, mexican, recipes for soup, recipes using black bean, recipes using chipotle chile, recipes using cilantro, recipes using jalapeño chile, recipes using serrano chile, recipes using tomato, united states, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABlack_Bean_Soup_with_Tomato-Tomatillo_Salsa)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABlack%20Bean%20Soup%20with%20Tomato-Tomatillo%20Salsa&oldid=4518352

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Soup

  • 1 pound dried black beans
  • 2 tablespoons vegetable oil
  • 2 large onions, finely diced
  • 4–6 cloves garlic, minced
  • 6 cups cold water
  • 1 cup peeled, seeded, and chopped tomato (fresh or canned)
  • 1 small sprig fresh or dried epazote (optional)
  • 1 tablespoon finely-chopped canned chipotle chile (or ¼ teaspoon cayenne pepper or to taste)
  • 1 teaspoon ground cumin seed
  • 1 teaspoon ground coriander
  • 2 teaspoons salt

Salsa

  • 1 large tomato, finely diced
  • 3 medium tomatillos, husks removed and finely diced
  • 1 small red onion, very finely diced
  • 1 serrano or jalapeño chile, very finely diced
  • ¼ cup roughly-chopped fresh cilantro leaves
  • Salt, to taste
  • Crème fraîche or sour cream, for garnish

Directions

Soup

  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

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

Serving

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

Notes

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.