Black Bean Soup with Tomato-Tomatillo Salsa
Black Bean Soup with Tomato-Tomatillo Salsa — a soup recipe, 18 ingredients, about 180 min.
contains dairy
Ingredients
US
Metric
- 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)
- 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
Make it lactose-friendly
- Crème fraîche or sour cream, for garnish → lactose-free sour cream or coconut yogurt
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.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0