Recipe ingredients
- 1 pound dried black beans
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1 teaspoon roasted Mexican oregano
- 1/2 large onion, peeled, with root fibers attached
- 4 large cloves garlic, slightly mashed
- 2 jalapeno chiles, cut lengthwise
- 1 bunch cilantro, tied
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons black peppercorns
- 6 quarts water
- 1/2 cup tomato puree
- 1 1/2 teaspoons salt
Recipe method
- Remove any foreign particles from the beans. Watch for small black stones that resemble the beans.
- Rinse beans in cold water three times, stirring by hand.
- Roast cumin, coriander and oregano together and crush or roughly grind them in a spice mill.
- Tie them up together with the onion, garlic, jalapenos, cilantro, bay leaves, thyme and peppercorns in cheesecloth and simmer in water for 15 minutes.
- Add beans, tomato puree and salt to the water and simmer very low for 3 hours, or until the beans are completely soft and just starting to fall apart. Add water as necessary.
- Remove the cheese cloth bag.
- To make a thicker soup, puree 1 1/2 cups beans and stir them back into the soup.
- Pour the soup into individual serving bowls and garnish with equal amounts of sour cream, chopped avocado, minced scallions, chopped cilantro and minced serrano chiles.
- Serve with a lime wedge.
Other soup recipes:
Black bean soup recipe
|
