I’m a mad soup lover. If someone served me up a different soup every day, I’d be so(up) happy. This weekend it was a little overcast here and I had a bag of black beans and some cojita cheese that I wanted to get through. Combine that with some daydreams of taking a trip to Mexico and I knew what I had to make.
Black Bean Soup
2 cups dry black beans
6 cups of water
1 medium white onion, diced
1 link of Soyrizo (or chorizo)
2 dried chiles de árbol
4 tomatillos, sliced
3 chipotle peppers in adobo sauce
2 tbsp. adobo sauce (from chipotle and adobo can)
1 tsp. salt
Crumbled cojita cheese
1. Quickly rinse and drain the beans. Combine the water, beans and salt in a heavy-bottomed pot and bring to a boil.
Tip: If any beans float to the top, they’re not the best beans in the bunch. Skim them off the top!
2. Bring your boiling beans down to a simmer and add in the onions, chiles, tomatillos, chipotle and adobo sauce.
3. Let your concoction simmer for two hours on low heat but be sure to check on it and stir occasionally. Be sure to add more water if you start to see the top layer of beans.
4. Once your soup has simmered, use an immersion blender to puree your soup. Add in your chorizo and simmer for 15 more minutes.
5. Top off with some crumbled tortilla chips, a little salsa, avocados, cojita cheese and plenty of freshly squeezed lime juice. Enjoy!