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Black Bean Soup with Tomato-Tomatillo Salsa

@arecipe.bsky.social

Black Bean Soup with Tomato-Tomatillo Salsa — a recipe imported from the Wikibooks Cookbook.

Total 03:00
Yield 6

Ingredients

  • 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) (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
  • 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

Instructions

  1. 1
    Pick over the beans to remove any debris. Soak if desired and drain.
  2. 2
    In a deep, heavy-based pot, heat oil over medium heat.
  3. 3
    Add onions and cook until translucent, about 5 minutes.
  4. 4
    Add beans, garlic and water.
  5. 5
    Bring to a boil, skimming any foam that rises to the surface.
  6. 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. 7
    Cook until the beans start to break down and broth begins to thicken.
  8. 8
    Taste for seasoning; add salt and pepper if needed.
  9. 9
    In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro.
  10. 10
    Taste for seasoning and add salt as needed.
Category
Soups
Cuisine
Mexican

Dietary Information

Vegetarian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup_with_Tomato-Tomatillo_Salsa