Black Bean Soup with Tomato-Tomatillo Salsa

• 1 pound dried black beans
• 2 tablespoons vegetable oil
• 2 large onions, finely diced
• 4–6 cloves garlic, minced
• 6 cups cold water
• 1 cup peeled, seeded, and chopped tomato (fresh or canned)
• 1 small sprig fresh or dried epazote (optional)
• 1 tablespoon finely-chopped canned chipotle chile (or ¼ teaspoon cayenne pepper or to taste)
• 1 teaspoon ground cumin seed
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1 large tomato, finely diced
• 3 medium tomatillos, husks removed and finely diced
• 1 small red onion, very finely diced
• 1 serrano or jalapeño chile, very finely diced
• ¼ cup roughly-chopped fresh cilantro leaves
• Salt, to taste
• Crème fraîche or sour cream, for garnish

Ingredients for 6 servings (2.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soup: Pick over the beans to remove any debris. Soak if desired and drain.

2. 2

   In a deep, heavy-based pot, heat oil over medium heat.

   Stovetop
3. 3

   Add onions and cook until translucent, about 5 minutes.

4. 4

   Add beans, garlic and water.

5. 5

   Bring to a boil, skimming any foam that rises to the surface.

   Stovetop
6. 6

   Reduce to a simmer and when the beans are soft, after about 1 hour, add tomato, epazote, chipotle chile, cumin, coriander and salt.

   Stovetop
7. 7

   Cook until the beans start to break down and broth begins to thicken.

8. 8

   Taste for seasoning; add salt and pepper if needed.

9. 9

   Salsa: In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro.

10. 10

    Taste for seasoning and add salt as needed.