Ingredients Jump to Instructions ↓

  1. :

  2. 1 pound dried black beans

  3. 1 teaspoon cumin seed

  4. 1 teaspoon coriander seed

  5. 1 teaspoon roasted Mexican oregano

  6. 1/2 large onion, peeled, with root fibers attached

  7. 4 large cloves garlic, slightly mashed

  8. 2 jalapeno chiles, cut lengthwise

  9. 1 bunch cilantro, tied

  10. 2 bay leaves

  11. 1/2 teaspoon dried thyme

  12. 1 1/2 teaspoons black peppercorns

  13. 6 quarts water

  14. 1/2 cup tomato puree

  15. 1 1/2 teaspoons salt

Instructions Jump to Ingredients ↑

  1. Remove any foreign particles from the beans. Watch for small black stones that resemble the beans.

  2. Rinse beans in cold water three times, stirring by hand.

  3. Roast cumin, coriander and oregano together and crush or roughly grind them in a spice mill.

  4. Tie them up together with the onion, garlic, jalapenos, cilantro, bay leaves, thyme and peppercorns in cheesecloth and simmer in water for 15 minutes.

  5. Add beans, tomato puree and salt to the water and simmer very low for 3 hours, or until the beans are completely soft and just starting to fall apart. Add water as necessary.

  6. Remove the cheese cloth bag.

  7. To make a thicker soup, puree 1 1/2 cups beans and stir them back into the soup.

  8. Pour the soup into individual serving bowls and garnish with equal amounts of sour cream, chopped avocado, minced scallions, chopped cilantro and minced serrano chiles.

  9. Serve with a lime wedge.


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