Mexican Black Bean Soup

Name: Mexican Black Bean Soup
Yield: serves 4 to 6
Ingredients: 2 cups dried black beans; 8 cups water; 1 white onion, finely diced; Salt to taste (smoked, if possible); 1/2 cup crumbled Mexican queso fresco or feta cheese; 1/4 cup chopped fresh cilantro leaves, for garnish; 4 corn tortillas, sliced into 1/8-inch-wide strips and fried until crisp, or 1/3 cup corn chips, crumbled into large pieces, for garnish

December 9, 2011

I think of black beans in Mexican cuisine as an almost upscale replacement for pinto beans, but in actual fact, they have been part of the meso-American culinary repertoire for thousands of years. This is a simple, flavorful, nutritious one-pot meal.

Recipe notes

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