Article written by Alex Rocklin and Rachel Wallis
Here is a recipe for Cuban-style black bean soup, which you don't
really find here in Southern Mexico. But, you will notice that if you
order beans around here, especially in the central market, it is served
very soupy, so you can really think of this as an especially flavorful
black bean recipe (they are made the same, but with the addition of the
sauteed portion). 2 cups dried black beans (don't soak 'em if you are struggling for authenticity)
ten cups of water
two Jalapenos, finely chopped
two onions
6 dientes de ajo (garlic cloves, or literally garlic "teeth")
one tomato
a bunch of epazote (or cilantro if you can't get epazote. It is sometimes available in summer in the U.S., or at specialty shops, and is key for southern Mexican cooking)
1 tbls. of Salt
8 turns of the pepper mill
1 teaspoon cumin
1 lime
Put the beans (after cleaning them) and water, some epazote or cilantro, and an onion, halved, in a pot and bring to a boil. Turn it down and let it simmer, covered, until the beans are soft, from 1 to 2 hours depending on the size and age of beans. After the beans have softened, put some vegetable oil in a pan on medium heat. Add the cumin and let the flavor come out, a minute. Add the other onion finely chopped. Let it cook a minute or two and then add the Jalapenos and the garlic. Let that cook for 2 or 3 minutes, and then add the tomato. Once the tomato is softened uncover the pot and add the sauteed mixture, squeeze in a lime and more epazote or cilantro if so desired. Bring the pot back to a boil and let it cook uncovered for 10 more minutes. It tastes best if it sits overnight I find, but is great right off the stove as well. It can be served as a soup with crema or sour cream, lime wedges, avocado and bread or tortilla chips, or as just plain southern Mexican beans, with rice or corn tortillas and salsa etc.
Bon Appetite!
