Recipe by sombrerobeach
Almost every weekend I visit my local Farmers Market where there is a very strong Mexican ethnic culture. This recipe I made one lazy Sunday from all fresh & natural ingredients I compile there on my visits. All these Beans, Produce, Herbs & Spices can be found at most supermarkets. I use Epazote which is a common wild herb used in lots of Mexican cooking, you can usually find it at almost any Mexican supermarket around the US. If you can't find epazote you can use savory, oregano or both. Making this Black Bean Soup will send an aroma thought your home and maybe your neighborhood that will catch everyone’s attention if you use fresh herbs and spices.
- 5 cups black beans
- 1 tablespoon cumin seed
- 2 poblano chiles (1 green & 1 red)
- 1 jalapeno pepper (red or green)
- 1 large green bell pepper
- 1 large red bell pepper
- 2 tablespoons Spanish olive oil
- 1⁄2 cup Spanish olive oil
- 1 large white onion
- 6 garlic cloves
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 chicken bouillon cubes (or Spanish Sofrito) or 1 beef bouillon cube (or Spanish Sofrito)
- 1⁄2 cup cilantro leaf
- 1⁄2 cup epazote leaves
- 1 bunch fresh thyme (small handful)
Directions See How It's Made
- Take a very large stock pot and fill it with the beans. Wash and rinse the beans out twice then fill it with water 5 to 6 finger levels over the beans, set aside.
- Pour the Cumin Seed into a small skillet & toast till it starts smoking, after place the spice in your food processed or spice grinder for a medium consistency (not powder).
- Take all the peppers and chilies place them on a baking sheet and set the oven to broil. You want to roast all the peppers till the skin gets bubbly and toasted. Ten take peppers and place them in sealed plastic bags so they will sweat off the skins (set aside).
- Chop up the onions small or use a food processor, crush and chop the garlic (set aside).
- Now start cleaning the peppers, remove all the skins and seeds inside. Chop them all up finely and set aside.
- Now start with a 12” skillet and 2 Tbs of the olive oil, heat and throw in the onions then the garlic and sauté for 2 min at Med/High heat. After add all the chilies and some of the cumin that you ground up. Reduce head to Low and simmer for about 10 minutes.
- At the same time start the large stock pot with the beans and bring to a boils then reduce to med heat.
- Take a bunch of fresh thyme stems and tie them up with string well and drop in the stock pot.
- Now add the Onions, Garlic & Peppers to the pot, add the remaining cumin, salt, black pepper, bullion cube and Spanish Olive Oil. Add 2-4 cups more of hot water as the beans will absorb allot during cooking.
- Allow to simmer at medium and reduce gradually to Med/Low to get a simmering boil. Do not over boil the beans or you will turn it to paste.
- Now sit back and simmer slowly for 2 ½ to 3 Hours stirring 2-3 time every hour. You might need to add more water as you see fit to get that soup consistency to your taste.
- 15 minutes before you feel it is finished add the Cilantro & Epazote leaves then remove the thyme stems.
- Prepare any of your favorite of these chopped up for toppings and garnish: Onions, Tomato, Parsley, Cilantro, Chives, Epazote, Green Onions or your favorite herb. Also sprinkle with grated chase Mexican white, parmesan or goat chase.
- Call a bunch of friends or the neighbors over for a bean soup party! Enjoy!