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Mexican Black Bean Soup

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Mexican Black Bean Soup
Ingredients Needed For Mexican Black Bean Soup
* 1 lb. black beans <br>
* 2 tbls. Extra-Virgin olive oil <br>
* 2 onions, large, diced <br>
* 6 cloves garlic, minced <br>
* 1 cup tomato, peeled, seeded, and chopped (fresh or canned) <br>
* 1 sprig epazote, fresh or dried (optional) <br>
* 1 tbls. Chipotle Chiles, canned, chopped (or 1/4 tsp. Cayenne) <br>
* 1 tspn. cumin, ground <br>
* 1 tspn. Coriander, ground <br>
* 2 tspn. salt


Directions To Prepare Mexican Black Bean Soup
* Soak the black beans for 2 hours and drain.
* In a deep pot, heat the olive oil over medium heat.
* Add the onions and cook about 5 min. until translucent.
* Add the Beans, garlic, and 6 cups cold water.
* Bring to a boil, skimming any foam that rises to the surface.
* Reduce to a simmer.
* In an hour or when the Beans are soft, add the tomato, epazote, Chipotle chile, cumin, Coriander, and salt.
* Continue cooking until the Beans start to break down and the broth begins to thicken.
* Taste for seasoning and add salt and pepper if needed.
* If you’re serving this soup immediately, you may want to thicken it by puréeing a cup or two of the Beans in a blender or food processor and then recombining them with the rest of the soup. The soup will thicken on its own if refrigerated overnight.



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Monday, August 21, 2017, 11:39 pm


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