Ingredients
- 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
Directions
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.
- CREMA
- 2 cups heavy cream
- 1/4 cup buttermilk
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.
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By adammacer_12357365
GOLDEN
on November 22, 2009
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The first online recipe I've found that includes the ESSENTIAL salsa (as my recipe left in the UK does The contrasting flavours/textures/temperatures of the two combined make this amazing!! Only one thing missing (as, seemingly, always is the number of servings!!!
By dave.n.gwen_9278562
Redmond, OR
on December 22, 2008
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IT is a very good soup. Tried the salsa, go easy on the onion if it seems strong; didn't try the crema. All of my guests LOVED it! HOWEVER.....I questioned the blender step because of my previous experience with hot items in the blender. And it proved true. Once you start the blender (and mine was only about 1/3 full, between the heat expansion aspect (as best as my unscientific brain can explain and food being whirled together, it will blow the lid off of your blender and soup wil go everywhere you DO NOT want it to be. Yes, go ahead and imagine. We ended up using a hand mixer. Consistency was neccessary to be served in espresso cups for this party. Then I discovered that the bottom of my nice stock pot now has mixer marks in the bottom !!!!!! Yummy yes, worth the work?? You decide. PS: we used 4 cans of canned black beans to save time.
By alip13_5272530
Miami, FL
on June 14, 2005
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My husband does not generally like black beans, but he loved this soup. The sour cream and salsa on top really adds a nice touch.
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