- 2 cups dried black beans, washed and picked over
- 8 cups water
- 1/4 cup olive oil or 4 tablespoons unsalted butter
- 2 large onions, diced
- 6 garlic cloves, minced or pureed
- 1 large jalapeno chile, stemmed, seeded, if desired and finely chopped
- 2 teaspoons salt
- 6 cups vegetable stock
- 1 1/2 cups Salsa Fresca for garnish, recipe to follow
- 1 cup Crema, recipe to follow, Creme Fraiche or sour cream, for garnish
- 2 tablespoons ground cumin
In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of salsa fresca and crema, creme fraiche or sour cream.
- SALSA FRESCA
- 4 medium ripe tomatoes, cored, seeded, and finely diced
- 1/4 red onion, minced
- 2 jalapeno chiles, stemmed, seeded, if desired and minced
- 1 bunch cilantro, leaves only, chopped
- 2 tablespoons lime juice
- 3/4 teaspoon salt
- Pinch of freshly ground pepper
Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.