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.
Ingredients:
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
Avocado
Cream
1 dry Ancho pepper cut into thin strips
Preparation:
Preparation:
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Prepare the tortilla strips:
- Preheat the oven to 180 °C (350 °F).
- Cut the tortillas into thin strips, brush them with oil, sprinkle with salt, and spread them on a baking tray.
- Bake for 10–15 minutes until crispy and golden brown. Alternatively, fry them in a pan with oil.
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Soup base:
- Heat a large pan and roast the tomatoes and onion without oil until charred on all sides (about 5–7 minutes per side).
- Add the garlic just before finishing and roast it lightly.
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Cook the soup:
- Blend the roasted tomatoes, onion, and garlic until smooth.
- Heat 1 tablespoon of oil in a pot, add the blended mixture, and let it simmer for a few minutes. Then, add the beans. Finally, stir in oregano, mint, and salt, and let it simmer for 10 minutes.
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If the soup is too thick, add some water or vegetable broth until the desired consistency is reached.
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Serving:
- Pour the soup into bowls and garnish with tortilla strips, avocado, crème fraîche, and Panela cheese.
- For a spicy kick, add jalapeño or serrano chili to taste.
Tip: For a quicker option, you can use ready-made tortilla chips.
Enjoy your meal!
