1 pound dried black beans, soaked
5 quarts vegetable stock or water
SACHET:
2 bay leaves
1/2 teaspoon dried thyme
10 peppercorns, cracked
1 tablespoon canola oil
4 ounces onion, diced
2 garlic cloves, minced
1 ounce Anaheim chili pepper, diced
1 tablespoon jalapeño or serrano chiles, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
salt and pepper, to taste
lime wedges, as needed to garnish
cilantro, as needed to garnish
Servings: 21
1. 1. Combine the beans and stock or water and bring to a simmer. Add the sachet.
2. 2. Sauté the onions, garlic and chiles in the oil. Add to the saucepot.
3. 3. Stir in the cumin, coriander and oregano.
4. 4. Simmer the soup, uncovered, approximately 2-3 hours. The beans should be very soft, just beginning to fall apart. Add additional water or stock if necessary.
5. 5. Purée about half of the soup, then stir it back into the remaining soup. Season to taste with salt and black pepper.
6. 6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.
7. Yield: 4 quarts (4 liters)
Yield: 4 quarts
5 quarts vegetable stock or water
SACHET:
2 bay leaves
1/2 teaspoon dried thyme
10 peppercorns, cracked
1 tablespoon canola oil
4 ounces onion, diced
2 garlic cloves, minced
1 ounce Anaheim chili pepper, diced
1 tablespoon jalapeño or serrano chiles, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
salt and pepper, to taste
lime wedges, as needed to garnish
cilantro, as needed to garnish
Servings: 21
1. 1. Combine the beans and stock or water and bring to a simmer. Add the sachet.
2. 2. Sauté the onions, garlic and chiles in the oil. Add to the saucepot.
3. 3. Stir in the cumin, coriander and oregano.
4. 4. Simmer the soup, uncovered, approximately 2-3 hours. The beans should be very soft, just beginning to fall apart. Add additional water or stock if necessary.
5. 5. Purée about half of the soup, then stir it back into the remaining soup. Season to taste with salt and black pepper.
6. 6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.
7. Yield: 4 quarts (4 liters)
Yield: 4 quarts
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