| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Oaxacan |
Beans, Soups |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dry Black Beans; Cleaned |
| 4 |
|
Avocado Leaves Or |
| 1 |
|
Rib Fresh Fennel Seed; Roughly Chopped |
| 1/2 |
c |
Chorizo Sausage; Casing Removed |
| 1 |
sm |
White Onions; Diced |
| 1 |
ts |
Salt; (Or To Taste) |
| 1/3 |
c |
Vegetable Oil; For Frying |
| 6 |
|
Corn Tortillas; ** |
|
|
Creme Fraiche |
|
|
Chipotle Salsa |
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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