Ingredients
- dried black beans1 pound
- vegetable oil2 tablespoon
- onions, finely diced2 large
- garlic, minced4–6 clove
- cold water, cold6 cup
- tomato, peeled, seeded, and chopped (fresh or canned)1 cup
- epazote, small, fresh or dried, optional1 sprig
- canned chipotle chile, finely chopped (or ¼ teaspoon cayenne pepper or to taste)1 tablespoon
- ground cumin seed, ground1 teaspoon
- ground coriander, ground1 teaspoon
- salt2 teaspoon
- tomato, finely diced1 large
- tomatillos, husks removed and finely diced3 medium
- red onion, very finely diced1 small
- serrano or jalapeño chile, very finely diced1
- fresh cilantro leaves, roughly chopped1/4 cup
- salt, to taste
- crème fraîche or sour cream, for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Pick over the beans to remove any debris. Soak if desired and drain.
In a deep, heavy-based pot, heat oil over medium heat.
Add onions and cook until translucent, about 5 minutes.
Add beans, garlic and water.
Bring to a boil, skimming any foam that rises to the surface.
Reduce to a simmer and when the beans are soft, after about 1 hour, add tomato, epazote, chipotle chile, cumin, coriander and salt.
Cook until the beans start to break down and broth begins to thicken.
Taste for seasoning; add salt and pepper if needed.
In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro.
Taste for seasoning and add salt as needed.
Ladle soup into individual serving bowls.
Garnish each with a spoonful of crème fraîche and salsa.
