Black Bean Soup with Salsa Recipe by Mangia
Black Bean Soup with Salsa
Mangia's black bean soup is thick and luscious. The fresh salsa lends zip and beautiful color. We make it with 2 serrano chiles, seeded, which lend just enough heat. If mild salsa is more to your liking, use 1 serrano, or go with one small jalapeño pepper, which tends to be less hot.
Ingredients
- 2 cups dried black beans picked over
- 1 medium yellow onion
- 3 garlic cloves
- 6 cups cold water
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 tablespoon salt
FOR THE SALSA
- ½ red onion
- 1 large tomato
- 2 serrano chile peppers
- 12 cilantro sprigs
- ½ teaspoon salt
- Sour cream for serving (optional)
Instructions
- Put the black beans in a large, heavy pot.
- Trim and peel the yellow onion and garlic cloves. Add the onion, garlic, water, cumin, oregano, and bay leaves to a large pot. Slowly bring the water to a boil over very low heat. Cook the beans for 2 to 3 hours, depending on how old and dry they are. If necessary, add more hot water to keep the beans covered as they cook. Taste for doneness. The beans should be firm, with no hardcore. Add the salt and boil, still over low heat, for 15 minutes more.
- While the soup is cooking, make the salsa: Trim the onion and tomato and dice each very fine.
- Seed the serrano chiles and chop very fine. Rinse the cilantro, pat dry, and chop very fine.
- Place all the salsa ingredients in a bowl, add the salt, and stir well to combine. Let stand at room temperature while finishing the soup.
- Remove about ¾ cup of the cooked beans with some of the broth from the soup pot and puree them in a blender or food processor. Return the puree to the pot. You should now have a rather thick soup. Correct the seasonings, discard the bay leaves, and serve. If you serve the soup in a tureen, leave the onion in; it is a delicacy for some onion lovers. Remove it if you are serving the soup in bowls. Serve the salsa on the side. If desired, place a bowl of sour cream on the table.
