Black Bean Soup with Salsa and Sour Cream
Cuisine: Mexican
Author: Kitchens
  • 1 pound dried black beans or
  • 2 cans black beans (15 ounces each)
  • 8 Cups water
  • 1 bunch Italian parsley; stems removed
  • 1 bunch cilantro; stems removed
  • 8 dried red chiles; stemmed, seeded
  • 8 cloves garlic; chopped
  • zest of 1 Mexican or 1/2 regular limes
  • juice of 3 Mexican or 2 regular limes
  • 2 Tablespoons olive oil
  • 2 onions; finely chopped
  • Rum; (optional)
  • 6 Cups turkey stock; more if needed
  • 1/2 Cup sour cream
  • 3 peeled seeded tomatoes; chopped
  • coarse salt
  • freshly-ground black pepper, to taste
  1. For the salsa, stir tomatoes into remaining lime herb paste. Season with sea salt and pepper. Serve as garnish with soup. (Makes about 1 1/2 cups)
  2. Rinse dried beans, then place in large pot with water. Bring to boil over medium heat and cook 2 minutes. Remove from heat and let stand 4 to 6 hours, until beans are slightly softened.
  3. Spread parsley and cilantro on cutting board and chop roughly. Cut each chili into 8 parts and sprinkle over partly chopped herbs. (Take care not to touch your eyes and to wash your hands immediately after handling the chilies).
  4. Sprinkle garlic over herbs. Grate lime zest over herbs. Once these are in a workable pile, chop with cleaver until you have a fine green spice paste. You should have about 1 cup. Place 1/2 paste in small bowl. Add lime juice. Stir, cover, and set aside somewhere cool. You'll be making salsa with this shortly.
  5. Put olive oil in 8-quart heavy-bottomed pot and heat over medium-high heat until oil reaches smoking point. Quickly reduce heat to low and add onions and spice paste. Stir to coat onions with oil and mixture, making sure nothing is burning, and cover, allowing onions to soften for about 20 minutes. (A sudden herbaceous perfume rises and bystanders come sniffing around.)
  6. Once onions are translucent and sugary, add splash of rum, give it a couple of seconds to cook off, and add black beans. Stir well. Add 6 cups turkey stock or more if needed -- enough that beans are covered by several inches in what looks a suddenly disheartening greasy green water.
  7. Raise heat to medium-high to reach a boil, then reduce to low and simmer 2 hours, uncovered, if using dried beans, and 1 hour if using canned beans. Check occasionally to see beans are not drying out; if so, add more stock.
  8. Once done, puree beans in blender in batches. Soup will be thick enough to serve as a bean paste, or you can add enough stock to thin it to soup consistency. Serve it with plenty of Salsa and sour cream.
Calories: 210 Fat: 7 g Fiber: 2.28 g Protein: 12 g Cholesterol: 6 mg
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