Mexican Black Bean Soup - The Warming and Refreshing Soup
Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
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Latino Heritage Month Recipe: Black Bean Soup with Oregano and Cheese
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Black Bean Soup with Oregano and Cheese
Yield: 8 Servings
2 tomatoes, roasted and peeled
½ onion
1 garlic clove
1 teaspoonful of oregano powder
Salt to taste
¼ tsp Ancho chilie powder
1 tsp cumin
3 Tablespoons red wine vinegar
2 Tablespoons of corn oil
3 cups cooked black beans
6 cups of the broth in which the beans were cooked
Toppings
Dried oregano
½ lb. of panela cheese, diced (or muenster or mozzarella)
3 tortillas cut into squares, fried in oil and drained on absorbent paper.
Method
1. Puree the tomatoes with the onion, garlic, oregano, and salt to taste. Sauté in hot oil until thickened.
2. Puree the beans with their cooking liquid. Add the bean puree, cumin, chipotle powder and red wine vinegar to the tomato mixture and cook for 5 to 10 minutes to blend the flavors.
3. Serve the soup garnished with oregano, cheese, and tortilla squares.
Pozole de Pollo
Yield: 6 Servings
½ large onion, cut into 3 pieces
1½ lbs. boneless chicken breast and/or thighs
12 cups good quality chicken broth
2 cloves garlic (finely diced)
¼ tsp. ground cumin
1¼ lbs cooked hominy
2 tsp. salt
½ tsp. dried epazote
Garnishes
¾ lb white or purple cabbage, shredded
½ onion, small dice
6 medium radishes, quartered, then thinly sliced
6-8 limes cut into wedges
¼ cup dried oregano
2 tbsp. powdered chili pepper (or crushed dried chile pepper such as piquin or ancho chile)
Method
1. In a large soup pot, place the cut up onion and the chicken into the broth and boil gently for about 30 minutes until the chicken is cooked through. Skim off and discard any foam that rises to the top of the cooking liquid.
2. Remove the chicken and allow it to cool enough to handle safely. Remove the pieces of onion from the broth and discard them. Shred or chop the chicken into pieces that can fit onto a soup spoon. Discard any bones, fat, or cartilage.
3. Return chicken to the broth and add garlic and cumin.
4. Empty the prepared hominy into a strainer. Rinse it under running water then drain.
5. Add the hominy, salt, and epazote (if using) to the broth. Allow the broth to boil gently for 20 to 30 minutes so that the flavors can meld
6. Before serving your pozole, taste it and add more salt if necessary.
How to Make Restaurant-Style Mexican Black Beans
Mexican black beans are a perfect, easy side dish for any Mexican cuisine. Flavorful, and packed with good-for-you nutrients, these restaurant-style black beans are a treat worth making.
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✅Ingredients
• 1 tablespoon vegetable oil
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 2 (15 ounce) cans black beans undrained
• 1/4 teaspoon salt
• 1/4 cup fresh cilantro leaves chopped
✅Instructions
00:00:11 - Preparing ingredients for Restaurant-Style Mexican Black Beans
00:01:39 - Adding lard to Mexican black beans to add flavor
00:02:43 - Quick recap Mexican Black Beans recipe
1️⃣ 00:00:46 - Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
2️⃣ 00:00:51 - Add in onions and saute for 5 to 7 minutes until soft.
3️⃣ 00:01:01 - Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
4️⃣ 00:01:29 - Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Salt to taste. Serve hot topped with fresh cilantro.
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How To Make Cuban Black Bean Soup : Adding Sofrito To Cuban Black Bean Soup
How to add a sofrito to Cuban black bean soup; learn more about traditional Cuban and Latin American food in this free cooking video.
Expert: Lizbeth Muller
Bio: Liz Muller is the owner of Liz's Hair Design in Hollywood, Florida. She has been a professional Hair Designer and Color Specialist for over 23 years.
Filmmaker: Paul Muller