Mexican Black Bean Soup

Mexican black bean soup is a delicious dish consisting of black beans cooked with a variety of spices and other ingredients to create a thick and flavorful soup. Here’s how you can prepare it at home with an Italian twist.

Ingredients

• 500 g of dry black beans
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 red chili or jalapeño, chopped (optional)
• 400 g of canned peeled tomatoes
• 1 liter of vegetable or chicken broth
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground coriander
• 1 teaspoon of smoked paprika
• 2 bay leaves
• Extra virgin olive oil
• Salt and black pepper to taste
• Chopped fresh coriander, for garnish
• Lime juice, to serve
• Avocado and red bell pepper diced, for garnish (optional)
• Queso fresco or crumbled feta cheese, to serve (optional)

Preparation

1. Soak the black beans in cold water for at least 8 hours, then drain and rinse them.
2. In a large pot, drizzle some extra virgin olive oil and sauté the onion, garlic, and chili pepper until the onion becomes translucent.
3. Add the tomatoes and cook for a few minutes.
4. Add the black beans, broth, cumin, ground coriander, smoked paprika, and bay leaves. Bring to a boil, then reduce the heat and let it simmer for about 2 hours or until the beans are tender.
5. Remove the bay leaves, then use an immersion blender to blend part of the soup to thicken it, leaving some beans whole for texture.
6. Taste and adjust for salt and pepper. Add a little water if the soup is too thick for your liking.
7. Serve the soup hot, garnished with fresh coriander, lime juice, diced avocado, and red bell pepper, and sprinkled with queso fresco or feta cheese, if desired.

Curiosity

In Mexico, this soup is often enjoyed as a main dish, accompanied by warm corn tortillas. To add an Italian touch, don’t hesitate to serve it with a nice tart baked in the oven or warmed up at the last moment. The contrast between the spicy flavor of the beans and the crunchiness of the crust is sure to please!