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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Nutrition (calculated from recipe ingredients)
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Calories: 433
Calories From Fat: 264
Total Fat: 30.8g
Cholesterol: 0mg
Sodium: 535.5mg
Potassium: 828.4mg
Carbohydrates: 35.7g
Fiber: 14.2g
Sugar: <1g
Protein: 8.8g