Oaxacan black bean soup (dressy version)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry Black Beans; Cleaned |
| 4 | Avocado Leaves Or | |
| 1 | Rib Fresh Fennel Seed; Roughly Chopped | |
| ½ | cup | Chorizo Sausage; Casing Removed |
| 1 | small | White Onions; Diced |
| 1 | teaspoon | Salt; (Or To Taste) |
| ⅓ | cup | Vegetable Oil; For Frying |
| 6 | Corn Tortillas; ** | |
| Creme Fraiche | ||
| Chipotle Salsa | ||
Directions
Preparation for beans: Place the beans in a medium-size (4-quart) pot, cover with 6 cups water, remove any beans that float and heat slowly to a simmer. If using avocado leaves, toast them briefly directly over a medium gas flame or on a hot griddle. Add the avocado leaves (or fennel), chorizo and onion to the beans, partially cover and simmer over medium-low heat, stirring occasionally, until the beans are fully tender, 1½ to 2 hours.
If you see the beans peeking up through the liquid, add hot water to cover them by ½ inch.
Finishing the soup: Use an immersion blender to fully puree the soup, or puree in batches in a food processor or loosely covered blender. Return it to the pot. Add enough water to thicken to a medium-thick consistency.
Taste and season with salt.
** Recommend stale store-bought tortillas, sliced into ⅛ inch-wide strips, for garnish
Heat the oil in a medium-size (8 to 9 inch) skillet over medium-high heat.
When hot, add about /3 of the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Fry the remaining strips in 2 batches.
Serving the soup: Heat the soup to a boil. Ladle into warm soup bowls. Stir in a swirl of creme fraiche and a swirl of Chipotle Salsa and top with a few of the crisp tortilla strips and grilled green onions.
Recipe by: Rick Bayless's Mexican Kitchen, 1996 Posted to MasterCook Digest V1 #407 by "Carrie" <carriejmclain@...> on Jan 18, 1998
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