This economical soup starts with a bag of dried black beans that are simmered in a mixture of tomato paste, garlic and onion. After the beans are cooked, blend the mixture to make it creamy. Top with crema Mexicana, chopped egg and cilantro.
1 cup dried black beans
2 1/2 tablespoons extra-virgin olive oil, divided
3/4 cup chopped onion
7 garlic cloves, minced and divided
2 1/2 cups fat-free, less-sodium chicken broth
2 cups water
1/4 cup no-salt-added tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 (4-ounce) can chopped green chiles
1 cup fresh cilantro leaves
1/2 jalapeño pepper, seeded
1/4 cup crema Mexicana
3 hard-cooked large eggs, peeled and finely chopped
Fresh cilantro leaves
How to Make It
Sort and wash beans, and place in a large Dutch oven. Cover with water; cover and let stand for 8 hours. Drain beans.
Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring often. Add 5 garlic cloves; cook 1 minute. Increase heat to medium-high. Add beans, broth, and next 7 ingredients (through chiles); bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Let stand 10 minutes.
Place half of bean mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Process until smooth. Pour into a large bowl. Repeat procedure with remaining mixture. Return soup to pan; cook 5 minutes, stirring often.
Finely chop 1 cup cilantro and jalapeño. Combine 2 tablespoons oil, 2 garlic cloves, cilantro, jalapeño, and crema. Ladle 1 1/4 cups soup into each of 4 bowls; top each with 2 tablespoons crema. Sprinkle soup with eggs. Garnish with cilantro leaves, if desired.
I made a lot of changes, but it turned out amazing. First, I used 2 cans of drained beans instead of dry beans. I then reduced the cooking time from 1 hour to 20 minutes. I skipped the crema and just added the cilantro and jalapeno into the blender. Then I served with shredded cheddar cheese on top. Delicious, will definitely make again.
This was good. I skipped the eggs. We could not find crema, so I used LF sour cream. I could have done w/o the garlic in the topping, but otherwise it was good. Next time I'll use canned black beans. My dry ones were a little too chewy and didnt blend great. The soup had a great flavor, though, and was very filling!
Fabulous recipie. I used 4 cans of black beans since i have not had any luck with dried beans. This also meant that the cooking time was reduced to 20 minutes, and that was probably more generous than needed. I did not make the crema topping because i got ahead of myself and added the jalepnos to the blender. But the soup was still great. I pureed it all and thought it would be like a thin refired beans, and not be yummy. But it was actually a great consistency. I think i will save some of the beans and add at the end to have some chunks to the texture.
This recipe was outstanding. I didn't find that the eggs added any extra "wow" so I'll leave them out next time. I mistakenly left out the cumin, and intentionally added less salt (1/2 t kosher). I also had leftover chicken broth in the freezer, so in total I added 3 cups chicken broth rather than two. I could not find Mexican Crema, but light sour cream worked fine. The cream-cilantro topping is well worth it, don't leave it out. Very high in sodium - at 800+ mg, I could be eating Campbells!
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