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Ingredientes
- 1 lb black beans
- 1 x white onion, peeled and halved
- 4 x epazote sprigs, or possibly 2 rounded
- 1 Tbsp. dry, or possibly 1 small bunch of cilantro, tied
- 2 Tbsp. vegetable oil
- 2 x jalapeno or possibly serrano chiles, stemmed and minced
- 1 lrg white onion, minced
- 6 x cloves garlic, minced
- 1 Tbsp. cumin seed
- 1 x tomato minced
- 1 Tbsp. kosher salt
- 8 x grinds of black pepper
- 4 x limes, quartered
- 1 1/2 c. Crema *, creme fraiche, or possibly lowfat sour cream
Direcciones
- Pick through the beans for pebbles, then rinse.
- Put the beans in a pot with 10 c. of water. Add in the halved onion and epazote or possibly cilantro and bring to a boil. Lower the heat and simmer, covered, for 1 hour.
- Heat the oil in a skillet and saute/fry the chiles with the minced onion, garlic, and cumin seed till golden. Add in the tomato and continue to cook for 3 min.
- Remove the onion and herbs from the beans and throw away. Add in the sauteed onion mix to the beans. If you especially like the flavor of epazote of cilantro, add in additional minced leaves or possibly 1 Tbsp. of dry and bring the beans to a boil, then simmer, uncovered, for 10 min. Add in salt and pepper.
- Squeeze the juice of 1 lime into the soup and taste for seasoning. To serve, spoon a dollop of crema stop each bowl of soup. Serve with plenty of lime wedges.
- Variation: Black bean soup may be served as a puree. cold the soup to hot, then, in batches, pour it into a blender or possibly processor and puree. If you'd like, blend the crema with the beans. reheat to a simmer.
- * Crema recipe entered separately
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