Oaxacan Black Bean Soup (Dressy Version)

INGREDIENTS

INSTRUCTIONS

Preparation for beans: Place the beans in a medium-size (4-quart) pot,
cover with 6 cups water, remove any beans that float and heat slowly to a
simmer. If using avocado leaves, toast them briefly directly over a medium
gas flame or on a hot griddle. Add the avocado leaves (or fennel), chorizo
and onion to the beans, partially cover and simmer over medium-low heat,
stirring occasionally, until the beans are fully tender, 1 1/2 to 2 hours.
If you see the beans peeking up through the liquid, add hot water to cover
them by 1/2 inch.
Finishing the soup: Use an immersion blender to fully puree the soup, or
puree in batches in a food processor or loosely covered blender. Return it
to the pot. Add enough water to thicken to a medium-thick consistency.
Taste and season with salt.
** Recommend stale store-bought tortillas, sliced into 1/8 inch-wide
strips, for garnish
Heat the oil in a medium-size (8 to 9 inch) skillet over medium-high heat.
When hot, add about /3 of the tortilla strips and fry, turning frequently,
until they are crisp. Drain on paper towels. Fry the remaining strips in 2
batches.
Serving the soup: Heat the soup to a boil. Ladle into warm soup bowls. Stir
in a swirl of creme fraiche and a swirl of Chipotle Salsa and top with a
few of the crisp tortilla strips and grilled green onions.
Recipe by: Rick Bayless's Mexican Kitchen, 1996
Posted to MasterCook Digest V1 #407 by "Carrie"
<carriejmclain@worldnet.att.net> on Jan 18, 1998

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