Fantastic! Not usually a big black bean soup fan. Best I've ever had. My wife had thirds
Sep 17, 2012
Sopa de Frijol (Black Bean Soup)
This long-simmered soup matches spiced black beans with a roasted tomato purée. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.
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Credit: James Oseland
INGREDIENTS
½ cup canola oil8 oz. black beans, soaked overnight
½ tsp. dried oregano
½ tsp. ground cumin
4 cloves garlic, peeled
2 medium white onions, each cut in half
Kosher salt and freshly ground black pepper, to taste
2 plum tomatoes, cored
4 cups chicken stock
¼ cup crema (available at mexgrocer.com) or sour cream
8 oz. queso fresco (available at mexgrocer.com), cut into ¼″ cubes
Fried tortilla strips, to garnish
INSTRUCTIONS
1. Heat ¼ cup oil in a 4-qt. saucepan over medium-high heat. Add beans, oregano, cumin, 3 cloves garlic, 2 onion halves, and 5 cups water. Bring to a boil, and then reduce heat to medium-low; cook, covered and stirring occasionally, until beans are tender, about 2 hours. Remove from heat, and purée in a blender until smooth, at least 2 minutes; season with salt and pepper, and set beans aside.2. Arrange an oven rack 4″ from broiler, and heat broiler to high. Place remaining garlic and 1 onion half along with tomatoes on a foil-lined baking sheet; broil, turning as needed, until blackened all over, about 8 minutes for garlic and tomatoes, about 16 minutes for onion. Transfer to a food processor, and purée until smooth, at least 2 minutes; pour through a fine strainer into a bowl, and set tomato purée aside.
3. Heat remaining oil in a 6-qt. saucepan over medium-high heat. Finely chop remaining onion half, add to pan, and cook, stirring, until soft, about 8 minutes. Add tomato purée, and cook, stirring constantly, until slightly reduced, about 3 minutes. Add beans and stock, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 45 minutes. Purée soup in blender until very smooth, at least 2 minutes; stir in crema, and season with salt and pepper. To serve, divide soup among serving bowls, and sprinkle with cheese and tortilla strips.
Ratings & Reviews (4)
This is pretty close to the recipe I make. Consider added juice of one Mexican (Key lime) lime and a bit of chopped bacon and a crushed garlic clove. And I have added an ounce of tequila with good results.
Oops, I was intending my previous comment above for a friloles borrachos recipe. The lime and tequila suggestions aren't bad though with negros (black beans).
The oil at the beginning is to sweat the aromats in, right? It doesn't make sense to heat the oil, then immediately add the water with the veggies.
Sopa de Frijol (Black Bean Soup)
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