Sopa de Frijol Negro
This sopa de frijol negro is velvety, earthy, and gently smoky, with cumin and epazote giving it a warm, deeply savory aroma. A cool swirl of Mexican crema and a squeeze of lime brighten the rich beans, making the soup both comforting and lively.
Ingredients
Sopa
- 480 gcooked black beans, drained
- 120 gonion, finely chopped
- 3 cloves (9 g)garlic cloves, minced
- 1 small (20 g)jalapeño, finely chopped
- 15 mlolive oil
- 1 tsp (2 g)ground cumin
- 1 tsp (0.5 g)dried epazote
- 500 mlvegetable stock
- 250 mlwater
- 5 gfine salt
- 1 gblack pepper
Para servir
- 40 gMexican crema
- 1 medium, cut into wedges (70 g)lime
- 10 gfresh coriander, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
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.
Nutrition per serving
Notes
- •For the best flavor within 45 minutes, use cooked or canned black beans; if using canned, rinse lightly but do not wash away all the starch, which helps thicken the soup.
- •If you prefer a smokier soup, char half the onion and the jalapeño in a dry pan before sautéing, or add a small pinch of smoked paprika, though it is not traditional everywhere.
- •Epazote gives a distinctive herbal flavor typical of many Mexican bean dishes. If you cannot find it, the soup will still be good, but the character will be less authentic.
- •Serve with warm corn tortillas, totopos, or a simple avocado salad for a fuller meal.
Background
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.
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