Sopa de Frijol (Black Bean Soup) Recipe

From Dorothy McNett's Recipe Book.

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Sopa de Frijol (Black Bean Soup)

From Dorothy McNett's recipes at Not spicy hot with chili peppers but if you wish, just add some!! It depends on what else you are serving. Cook your own black beans or use a can of good quality black beans. This is a typical soup used as a starter in Mexico City and surrounding areas, as more spicy hot foods will follow in the meal!

2 tablespoons extra virgin olive oil
1/2 onion, finely minced
2 cloves garlic, finely minced
2 cups cooked black beans and about 1/2 cup or so of liquid
1/2 teaspoon epazote
4 cups chicken broth
1/2 teaspoon sea salt, more or less depending on the broth

1/2 cup sour cream for garnish
1/2 cup of so of grated mild cheddar or fontina cheese

In heavy bottomed pan, heat the oil and saute the minced onion and garlic several minutes to just begin the browning but not to crispen them. Mash the beans and add to the pan along with the bean liquid. Add the epazote, broth and salt. Bring to a boil, reduce to simmer and cook gently several minutes to develop flavors, adding more salt and seasonings as desired. Scoop into soup bowls and garnish with dolllops of sour cream and grated cheese. Sprinkle with some hot chili pepper if desired.

Recipe created 2016-07-25.

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