A recipe for Black Bean Soup (Aztec Or Yucateca Style). Follow the simple recipe instructions for Black Bean Soup (Aztec Or Yucateca Style) shared by other home cooking experts.
Ingredients
1 lb. Black beans
10 c., Water
4 Tsp. Salt, divided
1 Bell pepper, green, cored
-and halved
2/3 c. Oil
1 lg. Onion, yellow, peeled and
-sliced
4 Garlic clove, minced
1 Chile Serrano, seeded and
-halved
1/2 Tsp. Pepper, black
1 1/2 Tbs. Mexican chocolate, crumbled
1 Bay leaf
1/8 Tsp. Cumin, ground
1 Tsp. Sugar
2 1/2 Tbs. Wine vinegar, red
2 1/2 Tbs. Olive oil
Directions
Rinse beans and soak overnight, along with 1 Tsp. salt and bell pepper. In a 6-quart stew pan, bring beans, soaking water, and pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft. Remove 2 1/2 cups bean broth from pot and add to fry pan. Simmer 10 minutes. Strain onions, garlic and hot peppers from broth and discard them. Remove bell pepper and discard. Add seasoned broth to soup pot. Add all other ingredients except vinegar and olive oil to soup pot and simmer 1 1/2 hours till thick. If too thick, add water. Add vinegar and olive oil before serving.
