Mexican Black Bean Soup Recipe
Ingredients
| Black beans | 3 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Onions | 2 , chopped | |
| Celery stalks | 2 , chopped | |
| Chili powder | 2 Teaspoon | |
| Chopped jalapeno | 2 Teaspoon, pickled | |
| Dried oregano | 1/2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Aniseed | 1/2 Teaspoon | |
| Chicken stock | 6 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Lime juice | 4 Teaspoon |
Directions
Rinse beans, discarding any grit.
In large pot, cover beans with three times their volume of water; bring to boil, cover and cook for 2 minutes.
Remove from heat; let soak for 1 hour.
Drain.
Wipe out pot and heat oil over medium heat; cook garlic, onions and celery, stirring occasionally, for 5 minutes or until onions are softened.
Add chili powder, jalapeno pepper, oregano, cumin and aniseed; cook, stirring occasionally, for 1 minute.
Add beans and stock; bring to boil.
Reduce heat, cover and simmer for 75 minutes or until beans are very tender.
Add tomatoes, salt and pepper; simmer for 10 minutes.
In food processor or blender, puree 8 cups (2 L) of the soup in batches.
Return to pot; heat through.
Stir in lime juice.
Taste and adjust seasoning. (Soup can be refrigerated for up to 3 days or frozen for up to 2 months.)
QUICK VARIATION Substitute three 19 oz (540 mL) cans of black beans, drained, for the soaked beans.
Reduce stock to 5 cups (1.25 L).
To onion mixture, add beans, stock, tomatoes, salt and pepper; simmer for only 30 minutes.
In large pot, cover beans with three times their volume of water; bring to boil, cover and cook for 2 minutes.
Remove from heat; let soak for 1 hour.
Drain.
Wipe out pot and heat oil over medium heat; cook garlic, onions and celery, stirring occasionally, for 5 minutes or until onions are softened.
Add chili powder, jalapeno pepper, oregano, cumin and aniseed; cook, stirring occasionally, for 1 minute.
Add beans and stock; bring to boil.
Reduce heat, cover and simmer for 75 minutes or until beans are very tender.
Add tomatoes, salt and pepper; simmer for 10 minutes.
In food processor or blender, puree 8 cups (2 L) of the soup in batches.
Return to pot; heat through.
Stir in lime juice.
Taste and adjust seasoning. (Soup can be refrigerated for up to 3 days or frozen for up to 2 months.)
QUICK VARIATION Substitute three 19 oz (540 mL) cans of black beans, drained, for the soaked beans.
Reduce stock to 5 cups (1.25 L).
To onion mixture, add beans, stock, tomatoes, salt and pepper; simmer for only 30 minutes.
Chef
