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Oaxacan Black Bean Soup (Dressy Version)

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Beans/legum Soups/stews


  • 2 c Dry Black Beans; Cleaned
  • 4 Avocado Leaves Or
  • 1 Rib Fresh Fennel Seed; Roughly Chopped
  • 1/2 c Chorizo Sausage; Casing Removed
  • 1 sm White Onions; Diced
  • 1 ts Salt; (Or To Taste)
  • 1/3 c Vegetable Oil; For Frying
  • 6 Corn Tortillas; **
  • Creme Fraiche
  • Chipotle Salsa


Preparation for beans: Place the beans in a medium-size (4-quart) pot, cover with 6 cups water, remove any beans that float and heat slowly to a simmer. If using avocado leaves, toast them briefly directly over a medium gas flame or on a hot griddle. Add the avocado leaves (or fennel), chorizo and onion to the beans, partially cover and simmer over medium-low heat, stirring occasionally, until the beans are fully tender, 1 1/2 to 2 hours. If you see the beans peeking up through the liquid, add hot water to cover them by 1/2 inch.
Finishing the soup: Use an immersion blender to fully puree the soup, or puree in batches in a food processor or loosely covered blender. Return it to the pot. Add enough water to thicken to a medium-thick consistency. Taste and season with salt.
** Recommend stale store-bought tortillas, sliced into 1/8 inch-wide strips, for garnish
Heat the oil in a medium-size (8 to 9 inch) skillet over medium-high heat. When hot, add about /3 of the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Fry the remaining strips in 2 batches.
Serving the soup: Heat the soup to a boil. Ladle into warm soup bowls. Stir in a swirl of creme fraiche and a swirl of Chipotle Salsa and top with a few of the crisp tortilla strips and grilled green onions.
Recipe by: Rick Bayless's Mexican Kitchen, 1996
Posted to MasterCook Digest V1 #407 by "Carrie" <> on Jan 18, 1998