Recipes from Mexico :: Mexican Soups and Stews
1 lb. dried black beans
1 tsp. cumin seed
1 tsp. coriander seed
1 tsp. roasted Mexican oregano
1/2 large onion, peeled, with root fibers attached
4 large cloves garlic, slightly mashed
2 jalapeño chiles, cut lengthwise
1 bunch cilantro, tied
2 bay leaves
1/2 tsp. dried thyme
1 1/2 tsp. black peppercorns
6 quarts water
1/2 c. tomato purée
1 1/2 tsp. salt
Remove any foreign particles from the beans. Watch for small black stones that resemble the beans. Rinse beans in cold water three times, stirring by hand. Roast cumin, coriander and oregano together and crush or roughly grind them in a spice mill. Tie them up together with the onion, garlic, jalapeños, cilantro, bay leaves, thyme and peppercorns in cheesecloth and simmer in water for 15 mins.
Add beans, tomato purée and salt to the water and simmer very low for 3 hours, or until the beans are completely soft and just starting to fall apart. Add water as necessary. Remove the cheesecloth bag. To make a thicker soup, purée 1 1/2 (one and one-half) c. beans and stir them back into the soup.
Pour the soup into individual serving bowls and garnish with equal amounts of sour cream, chopped avocado, minced scallions, chopped cilantro and minced serrano chiles. Serve with a lime wedge.
