Black Bean Soup (aztec Or Yucateca Style) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 lbs: Black beans,
10 cup: , Water
4 tsp: Salt, divided
1: Bell pepper, green, cored & halved
2/3 cup: Oil,
1 large: Onion, yellow, peeled & sliced
4: Garlic clove, minced
1: Chile serrano, seeded & halved
1/2 tsp: Pepper, black
1 1/2 tbsp: Mexican chocolate, crumbled
1: Bay leaf,
1/8 tsp: Cumin, ground
1 tsp: Sugar,
2 1/2 tbsp: Wine vinegar, red
2 1/2 tbsp: Olive oil,
Directions:
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 2 1/2 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 1/2 hours till thick. If too thick, add water. Add
vinegar and olive oil before serving.
Source from luhu.jp
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 2 1/2 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 1/2 hours till thick. If too thick, add water. Add
vinegar and olive oil before serving.
Source from luhu.jp