Black Bean Soup (Sopa de Frijol)

Name: Black Bean Soup (Sopa de Frijol)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 ⁄ 2 cup canola oil; 8 oz. black beans, soaked overnight; 1 ⁄ 2 tsp. dried oregano; 1 ⁄ 2 tsp. ground cumin; 4 cloves garlic, peeled; 2 medium white onions, each cut in half; Kosher salt and freshly ground black pepper, to taste; 2 plum tomatoes, cored; 4 cups chicken stock; 1 ⁄ 4 cup crema or sour cream; 8 oz. queso fresco, cut into 1/4″ cubes; Fried tortilla strips, to garnish

Serves
serves 8

This long-simmered soup matches spiced black beans with a roasted tomato purée. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.

Ingredients

¹⁄₂ cup canola oil
8 oz. black beans, soaked overnight
¹⁄₂ tsp. dried oregano
¹⁄₂ tsp. ground cumin
4 cloves garlic, peeled
2 medium white onions, each cut in half
Kosher salt and freshly ground black pepper, to taste
2 plum tomatoes, cored
4 cups chicken stock
¹⁄₄ cup crema or sour cream
8 oz. queso fresco, cut into 1/4″ cubes
Fried tortilla strips, to garnish

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Instructions

Step 1

Heat 1⁄4 cup oil in a 4-qt. saucepan over medium-high heat. Add beans, oregano, cumin, 3 cloves garlic, 2 onion halves, and 5 cups water. Bring to a boil, and then reduce heat to medium-low; cook, covered and stirring occasionally, until beans are tender, about 2 hours. Remove from heat, and puree in a blender until smooth, at least 2 minutes; season with salt and pepper, and set beans aside.

Step 2

Arrange an oven rack 4″ from broiler, and heat broiler to high. Place remaining garlic and 1 onion half along with tomatoes on a foil-lined baking sheet; broil, turning as needed, until blackened all over, about 8 minutes for garlic and tomatoes, about 16 minutes for onion. Transfer to a food processor, and puree until smooth, at least 2 minutes; pour through a fine strainer into a bowl, and set tomato puree aside.

Step 3

Heat remaining oil in a 6-qt. saucepan over medium-high heat. Finely chop remaining onion half, add to pan, and cook, stirring, until soft, about 8 minutes. Add tomato puree, and cook, stirring constantly, until slightly reduced, about 3 minutes. Add beans and stock, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 45 minutes. Puree soup in blender until very smooth, at least 2 minutes; stir in crema, and season with salt and pepper. To serve, divide soup among serving bowls, and sprinkle with cheese and tortilla strips.

Heat 1⁄4 cup oil in a 4-qt. saucepan over medium-high heat. Add beans, oregano, cumin, 3 cloves garlic, 2 onion halves, and 5 cups water. Bring to a boil, and then reduce heat to medium-low; cook, covered and stirring occasionally, until beans are tender, about 2 hours. Remove from heat, and puree in a blender until smooth, at least 2 minutes; season with salt and pepper, and set beans aside.
Arrange an oven rack 4″ from broiler, and heat broiler to high. Place remaining garlic and 1 onion half along with tomatoes on a foil-lined baking sheet; broil, turning as needed, until blackened all over, about 8 minutes for garlic and tomatoes, about 16 minutes for onion. Transfer to a food processor, and puree until smooth, at least 2 minutes; pour through a fine strainer into a bowl, and set tomato puree aside.
Heat remaining oil in a 6-qt. saucepan over medium-high heat. Finely chop remaining onion half, add to pan, and cook, stirring, until soft, about 8 minutes. Add tomato puree, and cook, stirring constantly, until slightly reduced, about 3 minutes. Add beans and stock, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 45 minutes. Puree soup in blender until very smooth, at least 2 minutes; stir in crema, and season with salt and pepper. To serve, divide soup among serving bowls, and sprinkle with cheese and tortilla strips.