Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients:
2 tablespoons (30 ml) olive oil
1 white onion, chopped
2 cloves garlic, chopped
2 carrots, peeled chopped
2 cups (470 ml) dried black beans, soaked overnight and drained
2 morita chilies, chopped
1 tablespoon (15 ml) epazote
½ tablespoon (7.5 ml) ground cumin
3 cups (710 ml) chicken stock
Garnish:
1/4 cup (60 ml) queso fresco or panela cheese, diced
1/4 cup (60 ml) sour cream
2 tablespoons (30 ml) chopped cilantro
Tortilla chips, crumbled
Method:
Heat olive oil in a Dutch oven over medium-high heat.
Stir in onions, garlic, and carrots, and cook for three to four minutes, or until onions start to soften.
Add black beans, morita chilies, epazote, cumin, and chicken stock and bring to a simmer.
Simmer for sixty to seventy-five minutes, or until beans are tender.
Divide soup between serving dishes and garnish with cheese, sour cream, tortilla chips, and cilantro.
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