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Black Bean Soup with Tomato-Tomatillo Salsa Recipe

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This recipe for Black Bean Soup with Tomato-Tomatillo Salsa, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fine Cooking
Added: Wednesday, March 26, 2008


1 lb. dried black beans
2 T. vegetable oil
2 large onions, finely diced
4 to 6 cloves garlic, minced
1 c. peeled, seeded and chopped tomatoes (fresh or canned)
1/4 t. cayenne pepper, or more to taste
1 t. ground cumin
1 t. ground coriander
2 t. salt
freshly ground black pepper
Sour cream or creme fraiche for Garnish

Pick over the beans and discard any debris. In a deep, heavy-based pot, heat oil over medium heat. Add onions and cook until translucent, about 5 min. Add beans, garlic and 6 c. cold water. Bring to a boil, skimming any foam that rises to the surface. Reduce and simmer, when beans are soft, about 1 hour, add the tomatoes, pepper, cumin, coriander and salt. Continue cooking until the beans become very soft and start to break down and the broth begins to thicken. Taste for seasoning, adding more salt and pepper if necessary. If you're serving the soup immediately, you may want to thicken by pureeing a cup or two of the beans in a blender or food processor and then recombining they with the rest of the soup. The soup will thicken on its own if refrigerated overnight. Top with salsa and sour cream.

1 large tomato, finely diced
3 medium tomatillos, husk removed and finely diced
1 small red onion, finely diced
1 jalapeņo, finely diced
1/4 c. chopped fresh cilantro leaves
salt to taste

To make salsa: in a small bowl combine the tomato, tomatillos, onion, jalapeņo, and cilantro. Taste for seasoning, and add salt as needed. This salsa will taste best if assembled no more than one hour before serving.




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