Black bean soup (aztec or yucateca style)
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black beans |
| 10 | cups | ;Water |
| 4 | teaspoons | Salt; divided |
| 1 | Bell pepper, green; cored & halved | |
| ⅔ | cup | Oil |
| 1 | large | Onion, yellow; peeled & sliced |
| 4 | Garlic clove; minced | |
| 1 | Chile serrano; seeded & halved | |
| ½ | teaspoon | Pepper, black |
| 1½ | tablespoon | Mexican chocolate; crumbled |
| 1 | Bay leaf | |
| ⅛ | teaspoon | Cumin, ground |
| 1 | teaspoon | Sugar |
| 2½ | tablespoon | Wine vinegar, red |
| 2½ | tablespoon | Olive oil |
Directions
Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft.
Remove 2½ cups bean broth from pot and add to frypan. Simmer 10 minutes. Strain onions, garlic & hot peppers from broth and discard them. Remove bell pepper & discard. Add seasoned broth to soup pot.
Add all other ingre- dients except vinegar and olive oil to soup pot and simmer 1 ½ hours till thick. If too thick, add water. Add vinegar and olive oil before serving.
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