BLACK BEAN SOUP
31
Ingredients For the black bean soup
To serve
• 2 cups black beans (soaked for 24 hours)
• 1 avocado
• 1 medium onion, in pieces
• 4 tablespoons Queso Fresco, cut into cubes
• 2 garlic cloves
• ½ plantain (optional)
• 3 epazote sprigs
• 2 corn tortillas, cut in fine julienne
• 2 cups milk
• Frying oil
• 3 tablespoons butter
• 4 epazote leaves
• Salt and pepper to taste
• 1 teaspoon pasilla chili pepper • Salt to taste
Directions Bean cream soup Cook beans until soft with abundant water, including onion, garlic, and an epazote sprig. Remove the epazote and purée in a blender and reserve. In a saucepan, heat the milk with butter. Pour in blended beans and simmer for 10 minutes, stirring constantly until it has a creamy consistency. Remove from the heat and strain. Place back on burner for 3 minutes. Add remaining epazote sprigs and season to taste. To serve Crush plantain and form 12 marble-size spheres. Heat the oil in a saucepan and fry the plantain spheres. Remove and drain. Fry tortilla strips. Remove, drain, and season with salt. Cut the avocado into cubes. Place the cheese and avocado at the bottom of the bowl. Add the cream soup and top with fried tortilla strips and fried plantain spheres. Decorate with an epazote sprig and the ground pasilla chili pepper.
Chef Tip: Preferably use artisanal fresh cheese because its flavor is richer and goes perfectly with the creamy bean soup.