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Black Bean Soup |
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Serves: 8
Print this Recipe
(Sopa de Frijol Negro)
Category: Puréed Soups
More than twenty years ago, I prepared this black bean soup for a class, and the majority of the twenty or so students attending had never before seen black beans. How times have changed, and now we know what the Mexicans have known for centuries--black beans are delicious!
For the best flavor, cook the beans a day ahead. Pequin chiles are tiny red dried chiles that are quite fiery. Sherry imparts a lovely flavor and shows Spanish influence. Amontilladostyle sherry is aged, for a richer, mellower flavor.
Basic Pot Beans for black beans
2 tablespoons vegetable oil
2 medium white onions, chopped
3 cloves garlic (medium), chopped
2 pequin chiles, crumbled, or 1/4 teaspoon crushed red pepper
1 (14-ounce) can stewed tomatoes
1 1/2 teaspoons dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1 teaspoon salt, or to taste
1/3 cup sherry, amontillado preferred
Lime wedges
1. Prepare the black beans. Then, heat the oil in a large skillet and cook the onion over medium heat until it begins to brown, about 5 minutes. Add the remaining ingredients, except the sherry, and cook, stirring, 5 minutes.
2. Add the mixture to the beans and simmer 20 minutes to blend the flavors. Purée the soup in batches in a blender or food processor. Return the soup to the pan and bring to a boil, stirring frequently. Adjust salt. Shortly before serving, stir in the sherry. Serve hot with the lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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