Black Bean Soup with Tomato-Tomatillo Salsa
Illustration
This black bean soup is finished with a cold, sharp salsa of tomato, tomatillo and chile. The beans simmer with onion, garlic, cumin and coriander, and a little chipotle adds smoke that carries through the thick broth. Epazote, the traditional Mexican bean herb, is optional but worth finding. The salsa's tart crunch and a spoonful of crème fraîche balance the earthy beans, and the soup thickens further overnight.
Instructions
Pick over the dried beans and discard any stones or debris. Soak them if you like, then drain.
Heat the oil in a deep, heavy-based pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
Stir in the beans, garlic and cold water. Bring to a boil and skim off any foam that rises to the surface.
Lower the heat to a simmer. When the beans are soft, after about 1 hour, add the chopped tomato, epazote, chipotle, cumin, coriander and salt.
Keep cooking until the beans begin to break down and the broth thickens. Taste and add more salt and pepper if needed.
For the salsa, combine the diced tomato, tomatillos, red onion, serrano or jalapeño and cilantro in a small bowl. Taste and add salt as needed.
Ladle the soup into bowls and top each with a spoonful of crème fraîche and some of the salsa.
Make it personal.
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