Black Bean Soup
- 1 Tbs. vegetable or canola oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 jalapeño peppers, seeded and minced
- 1 bay leaf, fresh or dried
- 1 Tsp. ground coriander
- 1.5 Tsp. cumin
- Coarse salt, to taste
- 2 cans black beans, drained and rinsed
- 1 can (14.5 Oz) vegetable or chicken broth
- 1 can (14.5 Oz) crushed tomatoes
- 1/2 cup masa mixed thoroughly in 4 Oz. cold water
- 4 scallions, sliced thinly on an angle
- Tortilla chips for garnish
Sour Cream Sauce Ingredients:
- 8 Oz. sour cream/yogurt; Greek-style yogurt from Trader Joe's works great.
- 1 – 2 Oz. cayenne pepper sauce/hot sauce
- Handful fresh cilantro
- Heat oil in a deep pot over medium to medium-high heat
- Add onion, garlic, jalapeños, and bay leaf
- Season with coriander, cumin, and a little salt.
- Add beans, crushed tomatoes, and broth and bring to a boil.
- Reduce heat and simmer, 5 Min.
- Add masa-water mix; while stirring, pour the mix in a slow, steady stream.
- Serve in bowls topped with fresh scallions with tortilla chips on the side, for dipping.
For Sour Cream Sauce:
- Combine sour cream, cayenne pepper sauce, and cilantro in a food processor and pulse-grind into a smooth sauce.
- Place a dollop of the sauce on top of the soup in the center of the bowl, garnish with a bit of cilantro or mint.
This is a more traditional version of the soup from a restaurant - cut down the portions to more closely resemble your reality.
- 1 pound dried black beans
- 10 cups chicken stock
- 4 tablespoons unsalted butter
- 2 ribs celery, finely chopped
- 2 medium onions, finely chopped
- 1 clove garlic, crushed
- 1-1/2 tablespoons all-purpose flour
- 1 bay leaf
- Freshly ground black pepper
- 1/2 cup Madeira wine (optional)
- lemon slices
- Chopped onion
- Chopped tomato
- Cooked rice
- Wash the beans. Place in a large pot and add cold water to cover. Let soak overnight, or boil the beans in 6 to 8 cups of hot water for 2 minutes, then set aside for 1 hour.
- Drain the beans and place them in a large pot. Add the chicken stock and bring to a boil. Reduce the heat to low, and simmer for 1 1/2 hours, adding more water if necessary.
- In another pot, melt the butter over moderate heat. Add the celery, onions, and garlic and sauté until softened, but not browned, 8 to 10 minutes.
- Stir in the flour and cook, stirring constantly, for 1 minute.
- Stir the vegetable mixture into the beans. Add the bay leaf and pepper to taste. Cover and simmer, stirring occasionally, over low heat for 2 to 3 hours. Check occasionally, and add water if the beans are not completely covered with liquid.
- Remove and discard the bay leaf. Add salt to taste. Puree the soup through a food mill, food processor, or blender until smooth.
- Return the soup to the pot and add the Madeira, if desired. Reheat the soup and correct the seasoning. Garnish each portion with a lemon slice, or serve with chopped onion, chopped tomato, and cooked rice.