Mexican cuisine · Soups & Stews

Sopa de Frijol Negro

Velvety pureed black bean soup with epazote, topped with crispy tortilla strips, queso fresco and avocado.

Ingredients · for 4 servings

• 500 g black beans (canned)
• 1 white onion
• 3 cloves garlic
• 2 sprigs epazote (or cilantro)
• 1 L vegetable broth
• 4 corn tortillas
• 100 g queso fresco (or feta)
• 1 avocado
• 1 tsp ground cumin
• 1 lime
• 4 tbsp oil
• Salt, pepper

Instructions

1. Rinse the beans in a colander and drain, finely dice the onion and garlic.
2. Heat 2 tbsp oil in a pot and sauté the onion with the garlic over medium heat for 5 min until translucent, then toast the cumin for 30 sec until fragrant.
3. Add the beans, epazote and broth and simmer covered for 20 min, so the beans release their flavor; then remove the epazote sprigs.
4. Puree the soup very finely with an immersion blender and season with salt, pepper and a little lime juice – it should pour off the ladle thick like cream.
5. Cut corn tortillas into thin strips and fry in the remaining oil over medium heat for 2–3 min until golden and crispy, then drain on paper towels.
6. Ladle the hot soup into bowls, top with crumbled queso fresco, diced avocado and the tortilla strips, and serve immediately while the strips are still crunchy.