I’m pretty sure that this happens to a lot of young people when they’re just married: when you love to cook and know a couple of different recipes really well, but realize that cooking every single day for your spouse is a different story. That happened to me, at least, when I had just gotten married. I knew how to cook several dishes, even the complex Mole Poblano, but after a few weeks into the married life, I realized that my cooking repertoire wasn’t that big!
This realization is confirmed when you hear them say “Are we having this again?” That was when I started buying cookbooks to widen my cooking experience, and this black bean recipe is my own version of a recipe from the first cooking book I got as a newly wed, back in the 80’s.
This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some with cream or milk, others with chicken broth or without it. Some also use dried peppers or fresh peppers. As time has passed by, I’ve barely changed the recipe, and it’s still as good as it was back then. This soup is healthy, wholesome, and super easy to make for a good satisfying meal.
- 2 small tomatoes, or one large tomato (about 8 ounces total weight)
- 1/3 cup white onion, chopped
- 1 garlic clove
- 1 Tablespoon Olive oil
- 2 Cups cooked black beans, with a little of its cooking broth
- 2 Epazote leaves (if available)
- Salt & Ground Black Pepper to taste
- 1/2-cup chicken or vegetable broth.
CHOICE OF TOPPINGS:
- 1 Avocado, diced
- 4 tortillas cut into thin strips and fried.
- 1 Canned Chipotle pepper
- 1/2 cup crumbled Queso Fresco
- This soup is well known throughout Mexico and has several variations: some add cream, milk, or crispy dried peppers as toppings or as part of the tomato sauce.
- You can be creative with this soups and add other types of herbs like cilantro o even add an avocado leaf to give the soup a different taste and aroma. And even use peppers like arbol, guajillo or the spicy habanero if you like. Give it your own personal touch.
1. Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
2. Heat the olive oil in a medium saucepan and then pour the tomato sauce.
3. Cook the tomato sauce on medium high heat for about 7-8 minutes until it starts to boil.
4. While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
5. Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don’t pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
6. Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.
See, Mexican food is Healthy and Wholesome!
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