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Black Bean Soup

Beans are native to Mexico and, along with corn, are the most important ingredient in Mexican cuisine. Fresh bean soup is traditionally cooked with black beans, herbs and chiles. It is served with finely chopped fresh onions and cilantro leaves and a splash of lime juice. A fresh, warm corn tortilla rounds out the dish.


4 corn tortillas cut into thin strips
A pinch of salt
1 teaspoon of oil ( the one of your choice)
4 small tomatoes
¼ of a small onion
1 garlic clove
2 cans each of 560g of whole black beans
1 teaspoon of salt
¼ tsp dried oregano
¼ tsp dried mint
To serve
1 dry Ancho pepper cut into thin strips


Turn the oven on at 350º.
Cut the corn tortillas in strips, with a brush coat them with the oil. Add salt and bake for 10-15 minutes or until golden.
Remove from the oven and set aside until you are ready to use them.
Put a large pot on the stove over medium-high heat and add a spoonful of water. Put the tomatoes and onion in and leave them until they are burned on all sides. About 5-7 minutes on each side. Add garlic when the tomatoes are almost ready.
Add the beans and let them simmer for 10 minutes. Blend everything well and return to the pot. Add the oregano, mint and salt. Taste and adjust the flavor if necessary.
If it is too thick, add a quarter cup of water or vegetable broth, mix, taste and repeat if necessary.
Serve in a bowl and top with tortilla strips, avocado chunks, cream and chile ancho.

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