Black bean soup (aztec or yucateca style)

Yield: 1 Batch

Measure Ingredient
1 pounds Black beans
10 cups ;Water
4 teaspoons Salt; divided
1 Bell pepper, green; cored & halved
⅔ cup Oil
1 large Onion, yellow; peeled & sliced
4 Garlic clove; minced
1 Chile serrano; seeded & halved
½ teaspoon Pepper, black
1½ tablespoon Mexican chocolate; crumbled
1 Bay leaf
⅛ teaspoon Cumin, ground
1 teaspoon Sugar
2½ tablespoon Wine vinegar, red
2½ tablespoon Olive oil

Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft.

Remove 2½ cups bean broth from pot and add to frypan. Simmer 10 minutes. Strain onions, garlic & hot peppers from broth and discard them. Remove bell pepper & discard. Add seasoned broth to soup pot.

Add all other ingre- dients except vinegar and olive oil to soup pot and simmer 1 ½ hours till thick. If too thick, add water. Add vinegar and olive oil before serving.

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