Prep Time: 30 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 55 minutes
- 2 cups black beans
- 1 1/2 cups chicken broth (or the water where the beans are cooked)
- 1/2 large white onion, sliced
- 3 garlic cloves, chopped
- 1 fresh epazote or cilantro sprig
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
1/2 cup sour cream
4 tortillas cut into thin strips and fried
1 avocado, diced
1/2 cup panela or any other crumbly cheese of your choice
Preparing the beans
- Soak beans overnight in 1 litre of water.
- Next day, discard the water and rinse beans.
Preparing the soup
Place beans in a medium-sized pot and cover with hot water, boil for 2 hours or until beans are fully cooked.
Drain beans keeping aside the water where they got cooked.
Heat the canola oil in a medium-sized pot and add the onion and garlic.
Sauté for 5 minutes or until the onions are translucent and the garlic has turned light brown.
Add beans and sauté for another 3 minutes to infuse all the flavors together.
Add chicken broth or bean broth and stir.
Add epazote or cilantro sprig.
Add salt and pepper.
Let it boil for 7 minutes on low heat.
Remove epazote or cilantro.
Purée the black beans, onions, garlic and broth in a blender or food processor until you get a smooth texture.
Pour back black bean purée into the pot passing through a strainer to get a very smooth consistency.
Simmer at a low heat for another 5 to 7 minutes. Taste for salt.
If the soup is too thick, add more broth a bit at a time to get a creamy texture, don’t add too much at once, or you could end up with a very watery soup.
Serve with toppings.
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