Latin-Style Black Bean Soup

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Preparation info
  • 8

    Servings
    • Difficulty

      Medium

Appears in
Cooking with Spice

By Jennifer Newens

Published 2013

  • About

This vibrant soup is influenced by the cuisine of Mexico’s Oaxaca state, which is famous for mole, ground mixtures of spices, seeds, and nuts that form the basis for a variety of soups and stews. For a heartier soup, remove the ham meat from the bone, shred it with your fingers, and stir it back into the hot soup.

Ingredients

  • 3 cups (21 oz/655 g) dried black beans
  • 1

Method

Pick over beans and discard any misshapen beans or stones. Rinse beans under running cold water, drain, and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove beans from heat, cover, and let stand for 1 hour.

Drain beans and return to saucepan. Add 8 cups