Black Bean Soup with Garlic and Cilantro
2 tablespoons vegetable oil
1 cup onion, finely chopped
1 jalapeño pepper, finely chopped
3 garlic cloves, minced
1/3 cup cilantro
6 cups cooked black beans or use canned
2 cups water
4 cups stock
juice of 1 lime
4 tablespoons olive oil
salt and paprika to taste
Method
In hot vegetable oil, sauté onions and jalapeño pepper for 3 minutes.
Add garlic and half of the cilantro, and sauté for another 3
minutes. Add 2 cups black beans and 2 cups water. Sauté, mixing
constantly, until all water is absorbed by the beans and mixture
acquires the consistency of thick puree. This will be your roux, or
base, for the soup. Add the stock and boil for 5 minutes.
Strain creamy liquid through fine sieve, pressing all juices and puree
through. Return liquid to pot and add remaining 4 cups of beans, salt
and paprika. Boil for another 5 minutes. Sprinkle with mixture of olive
oil, lime juice and remaining fresh cilantro.
Serve with flour tortillas or corn chips, preferably homemade, or cut
store-bought flour tortillas into wedges and deep fry for 5 minutes in
very hot vegetable oil.
Serves 6
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