Ingredients
- 2 cups dried black beans, washed and selected over
- 8 cups water
- 1/4 cup essential olive oil or 4 tablespoons unsalted butter
- 2 large onions, diced
- 6 garlic clove cloves, minced or pureed
- 1 large jalapeno chile, stemmed, seeded, if preferred and finely chopped
- 2 teaspoons salt
- 6 cups vegetable stock
- 1 1/2 cups Salsa Fresca for garnish, recipe to follow along with
- 1 cup Crema, recipe to follow along with, Creme Fraiche or sour cream, for garnish
- two tablespoons ground cumin
- SALSA FRESCA
- 4 medium ripe tomato plants, cored, seeded, and finely diced
- 1/4 red onion, minced
- 2 jalapeno chiles, stemmed, seeded, if preferred and minced
- 1 bunch cilantro, leaves only, chopped
- two tablespoons lime juice
- 3/4 teaspoon salt
- Pinch of freshly ground pepper
- CREMA
- 2 cups heavy cream
- 1/4 cup buttermilk
Directions
Inside a large saucepan over high temperature, put the water and black beans. Provide a boil. Lessen the heat to low, cover and prepare before the beans are soft, about one hour. Remove in the heat. In another large saucepan or stockpot, heat the essential olive oil or butter over medium low heat. Prepare the onions until gently browned, about fifteen minutes. Add some garlic clove, cumin, jalapeno and salt and prepare, stirring constantly, before the garlic's aroma is released, three to five minutes. Stir within the black beans as well as their liquid and blend well. Pour within the vegetable stock. Show up heat and produce to some boil. Reduce to some simmer and prepare uncovered, stirring from time to time, yet another half an hour. Transfer the mix to some blender in batches and puree until smooth, pulsing the device off and on until it starts to liquefy. Ladle the new soup into bowls and garnish each serving having a generous tablespoonful of salsa fresca and crema, creme fraiche or sour cream.
SALSA FRESCA
Combine all the ingredients inside a mixing bowl. Stir and toss well, and serve. Store inside a covered container within the refrigerator a maximum of each day.
CREMA
Whisk the cream and buttermilk together. Cover and hang inside a warm spot for 8 hrs. Crema might be stored within the refrigerator as lengthy like a week.