Mexican Bean Soup – Black Bean Epazote Soup with …

A bean recipe for every taste:

Soak the black beans for 2 hours. In a deep pot, heat olive oil and fry onion for about 5 min until translucent. Add beans, garlic and 1.5 liters of water. Bring to a boil, skimming off foam occasionally. Simmer until beans are tender (about 1 hour). Add chipotle, epazote, tomatoes, cumin, cilantro and salt and make until beans begin to break down and soup thickens. Add salt and freshly ground pepper to taste.

If desired, you can make the soup creamier by pureeing a small portion of it in a food processor.

Chop the tomatillos, tomatoes, onion and jalapeno into small pieces but do not grind. Mix in the finely chopped cilantro greens and perhaps season with a tiny bit of salt, sugar or juice of a lemon. The salsa should be used within an hour if possible.

Pour the soup into plates and garnish each with a tbsp of the salsa and a tsp of crème fraîche. Sprinkle with chopped chives.

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