Black Bean Soup with Tomatillo Salsa

• Source: Old Recipes Site

Ingredients

• 1 lb Beans, Black
• 2 tbsp Oil, Canola
• 2 Onion, White
• 5 clove Garlic
• 1 c Tomatoes, Diced
• 1 sprig Epazote
• 1 tbsp Peppers, Chipotle
• 1 tsp Cumin
• 2 tsp Salt
• 2 c Tomatoes, Diced
• 2 Tomatillo
• 1 Onion, Red
• 1 Peppers, Serrano
• 1/8 c Cilantro

Instructions

1. Pick over beans; wash.
2. In deep heavy-based pot, heat oil over medium heat, sauté onions.
3. Add beans, garlic and six cups of cold water. Bring to boil; skim off foam.
4. Simmer beans till soft -- about 1 hour.
5. Add tomato, epazote, chipotle chili, cumin, coriander and salt. Continue to cook until beans begin to break down and broth thickens.
6. Taste for seasoning; add salt and pepper if needed.
7. If serving immediately, puree a cup or two of beans and recombine with soup.
8. To make salsa:
9. Less than one hour before serving, combine in a small bowl tomatoes, tomatillos, onion, serrano and cilantro.
10. Taste for seasoning, add salt to taste.
11. Garnish individual servings with spoonfuls of sour cream and salsa.

CategoryRecipesSoup