[MEX] Oaxacan Black Bean Soup
Posted: Mon Oct 15, 2012 05:21
Note: This recipe by El Ducko was originally part of "Project B" and is made with chorizo crafted as part of that project. Here's a link: http://wedlinydomowe.pl/en/viewtopic.php?p=13756#13756
OAXACAN BLACK BEAN SOUP by El Ducko
Based on "Rick Bayliss's Mexican Kitchen," p131
12 oz (2 cups) dry black beans, rinsed & picked clean (don`t use canned)
Cover beans with 6 cups water, bring to boil, reduce to simmer.
Meanwhile, add:
4 avocado leaves OR 1 rib fresh fennel, coarsely chopped. If using avocado leaves, toast directly over a gas flame or on a hot griddle.
1/2 cup (4 oz.) chorizo, casing removed, sliced into bite-sized rounds.
1 small white onion, chopped, rinsed
If you wish to leave out the avocado/fennel and/or chorizo, add a couple of chipotle peppers instead.
Simmer for 1-1/2 to 2 hours, making up liquid with water as needed. Coarsely puree the soup with an immersion blender, or puree in small batches in a food processor or blender and return to the pot. Optionally leave the chorizo slices whole. Add:
Salt to taste (about 1 tsp)
Dry sherry to taste (1/2 cup max)
Cut into 1/8 inch strips and fry (medium heat) in several batches, turning frequently until crisp, then drain on a paper towel,
4 to 6 corn tortillas.
Hold separate until ready to serve. (Broken, good quality commercially-sold tortilla strips can be used.) Sprinkle on top
1/2 cup crumbled queso fresco ("farmers` cheese" or any semi-dry, not very salty white cheese)
Optionally, add and cook for about 2 minutes:
1/2 lb. (about 12) medium-large shrimp
Ladle into bowls. Add tortilla strips and cheese. Serve immediately.
Old (Mexican) Wives' Tale: simmer the beans with a couple of sprigs of fresh epazote (or dried, if you don't have fresh), to minimize flatulence.
OAXACAN BLACK BEAN SOUP by El Ducko
Based on "Rick Bayliss's Mexican Kitchen," p131
12 oz (2 cups) dry black beans, rinsed & picked clean (don`t use canned)
Cover beans with 6 cups water, bring to boil, reduce to simmer.
Meanwhile, add:
4 avocado leaves OR 1 rib fresh fennel, coarsely chopped. If using avocado leaves, toast directly over a gas flame or on a hot griddle.
1/2 cup (4 oz.) chorizo, casing removed, sliced into bite-sized rounds.
1 small white onion, chopped, rinsed
If you wish to leave out the avocado/fennel and/or chorizo, add a couple of chipotle peppers instead.
Simmer for 1-1/2 to 2 hours, making up liquid with water as needed. Coarsely puree the soup with an immersion blender, or puree in small batches in a food processor or blender and return to the pot. Optionally leave the chorizo slices whole. Add:
Salt to taste (about 1 tsp)
Dry sherry to taste (1/2 cup max)
Cut into 1/8 inch strips and fry (medium heat) in several batches, turning frequently until crisp, then drain on a paper towel,
4 to 6 corn tortillas.
Hold separate until ready to serve. (Broken, good quality commercially-sold tortilla strips can be used.) Sprinkle on top
1/2 cup crumbled queso fresco ("farmers` cheese" or any semi-dry, not very salty white cheese)
Optionally, add and cook for about 2 minutes:
1/2 lb. (about 12) medium-large shrimp
Ladle into bowls. Add tortilla strips and cheese. Serve immediately.
Old (Mexican) Wives' Tale: simmer the beans with a couple of sprigs of fresh epazote (or dried, if you don't have fresh), to minimize flatulence.