Black Bean Soup with Tomato-Tomatillo Salsa: A Hearty Vegetarian Delight

Black Bean Soup with Tomato-Tomatillo Salsa is a delightful blend of American and Mexican cuisines. This vegetarian dish is perfect for a hearty meal. It combines the rich flavours of black beans with a zesty tomato-tomatillo salsa. The soup is easy to prepare, making it a great choice for both beginners and seasoned cooks.

Soup:

• 1 pound dried black beans
• 2 tablespoons vegetable oil
• 2 large onions, finely diced
• 4-6 cloves garlic, minced
• 6 cups cold water
• 1 cup peeled, seeded, and chopped tomato (fresh or canned)
• 1 small sprig fresh or dried epazote (optional)
• 1 tablespoon finely-chopped canned chipotle chile (or ¼ teaspoon cayenne pepper)
• 1 teaspoon ground cumin seed
• 1 teaspoon ground coriander
• 2 teaspoons salt

Salsa:

• 1 large tomato, finely diced
• 3 medium tomatillos, husks removed and finely diced
• 1 small red onion, very finely diced
• 1 serrano or jalapeño chile, very finely diced
• ¼ cup roughly-chopped fresh cilantro leaves
• Salt, to taste
• Crème fraîche or sour cream, for garnish

Soup:

1. Pick over the beans to remove any debris. Soak if desired and drain.
2. In a deep, heavy-based pot, heat oil over medium heat.
3. Add onions and cook until translucent, about 5 minutes.
4. Add beans, garlic and water.
5. Bring to a boil, skimming any foam that rises to the surface.
6. Reduce to a simmer. When the beans are soft, after about an hour, add tomato, epazote, chipotle chile, cumin, coriander and salt.
7. Cook until the beans start to break down and broth begins to thicken.
8. Taste for seasoning; add salt and pepper if needed.

Salsa:

1. In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro.
2. Taste for seasoning and add salt as needed.

Serving:

1. Ladle soup into individual serving bowls.
2. Garnish each with a spoonful of crème fraîche and salsa.

Nutritional Values