Top-ranked recipe named "Oaxacan Black Bean Soup (Dressy Version)"
Try this Oaxacan Black Bean Soup (Dressy Version) recipe, or contribute your own. "Soups" and "Beans" are two tags used to describe Oaxacan Black Bean Soup (Dressy Version).
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 Baylesss Mexican Kitchen, 1996 Posted to MasterCook Digest V1 #407 by "Carrie"
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