Black Bean Soup With Cumin
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
8 cups
Water1 cup
Olive Oil2 large
Onion (diced)3 tsp
Salt6 cups
Vegetable Stock2 tbsps
Ground Cumin2 tbsps
Lime Juice2 cups
Heavy Cream1 cup
ButtermilkDirections:
1
In a large saucepan over high heat, place the water and black beans
2
Bring to a boil
3
Reduce the heat to low, cover and cook until the beans are soft, about 1 hour
4
Remove from the heat
5
In another large saucepan or stockpot, heat the olive oil or butter over medium low heat
6
Cook the onions until lightly browned, about 15 minutes
7
Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes
8
Stir in the black beans and their liquid and mix well
9
Pour in the vegetable stock
10
Turn up the heat and bring to a boil
11
Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes
12
Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy
13
Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of salsa fresca and crema, creme fraiche or sour cream
14
Combine all of the ingredients in a mixing bowl
15
Stir and toss well, and serve
16
Store in a covered container in the refrigerator no more than a day
17
Whisk the cream and buttermilk together
18
Cover and set in a warm place for 8 hours
19
Crema may be kept in the refrigerator as long as a week