Sopa de Frijol Negro

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: finely chop the onion and jalapeño, mince the garlic, chop the coriander, and cut the lime into wedges. Drain the cooked black beans if needed.

   120 g onion, finely chopped1 small (20 g) jalapeño, finely chopped3 cloves (9 g) garlic cloves, minced10 g fresh coriander, chopped1 medium, cut into wedges (70 g) lime480 g cooked black beans, drained
2. 2

   Heat the olive oil in a medium saucepan over medium heat. Add the onion and jalapeño and cook for 4-5 minutes, stirring often, until softened but not browned. Add the garlic and cook for 30 seconds more, just until fragrant so it does not burn.

   15 ml olive oil120 g onion, finely chopped1 small (20 g) jalapeño, finely chopped3 cloves (9 g) garlic cloves, minced
3. 3

   Stir in the ground cumin and dried epazote. Toast for about 20 seconds to bloom their aroma, then add the black beans, vegetable stock, water, salt, and black pepper.

   1 tsp (2 g) ground cumin1 tsp (0.5 g) dried epazote480 g cooked black beans, drained500 ml vegetable stock250 ml water5 g fine salt1 g black pepper
4. 4

   Bring to a gentle boil, then reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally. The soup should thicken slightly and the beans should be very tender. If it reduces too much, add a splash of water.

   250 ml water
5. 5

   Blend the soup until mostly smooth using an immersion blender, leaving a little texture for a traditional feel. If using a countertop blender, blend carefully in batches and vent the lid slightly to let steam escape. Return to the pan if needed and simmer for 2-3 minutes to adjust the consistency; it should coat a spoon but still pour easily.

6. 6

   Taste and adjust seasoning if needed. Ladle into warm bowls, swirl each serving with Mexican crema, and finish with chopped coriander and lime wedges for squeezing at the table.

   40 g Mexican crema10 g fresh coriander, chopped1 medium, cut into wedges (70 g) lime

Origin & History

Black bean soups and purées have deep roots in Mexican home cooking, especially in central and southern regions where frijoles are a daily staple. Epazote has long been used in bean dishes for its characteristic aroma and traditional culinary role. This style of soup is a comforting, economical dish that turns humble pantry ingredients into something richly flavored and satisfying.