- 1 lb black beans
- 2 tbsp extra-virgin olive oil
- 2 onions, large, diced
- 6 cloves garlic, minced
- 1 cup tomato, peeled, seeded, and chopped (fresh or canned)
- 1 sprig epazote, fresh or dried (optional)
- 1 tbsp chipotle chiles, canned, chopped (or ¼ tsp cayenne)
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- 2 tsp salt
- Soak the black beans for 2 hours and drain.
- In a deep pot, heat the olive oil over medium heat.
- Add the onions and cook about 5 minutes.
- Until translucent.
- Add the beans, garlic, and 6 cups cold water.
- Bring to a boil, skimming any foam that rises to the surface.
- Reduce to a simmer.
- In an hour or when the beans are soft, add the tomato, epazote, chipotle chile, cumin, coriander, and salt.
- Continue cooking until the beans start to break down and the broth begins to thicken.
- Taste for seasoning and add salt and pepper if needed.
- If you’re serving this soup immediately, you may want to thicken it by puréeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup.
- The soup will thicken on its own if refrigerated overnight.
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