Oaxacan Black Bean Soup

Oaxacan Black Bean Soup

poniedziałek, 27 stycznia 2014

Oaxacan Black Bean Soup

Time: 3 hrs 30 mins

Ingredients

• 12 ounces black beans, picked over
• 6 cups water
• 1 stalk fennel, chopped
• 4 -6 ounces chorizo sausage, casing removed,chopped
• 1 onion, diced
• salt, to taste
• pepper
• 3 chipotle chiles in adobo, chopped
• 12 shrimp, peeled and deveined
• 1/2 cup crumbled queso fresco or 1/2 cup cheddar cheese
• 1/3 cup oil, to garnish (optional)
• 4 -6 corn tortillas, cut in strips,to garnish (optional)

Directions

• 1 place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
• 2 remove from heat and let it sit 1 hour, drain.
• 3 add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
• 4 add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
• 5 use an immersion blender to puree the soup, or do it in batches in a blender.
• 6 add the shrimp and cook for 3-4 minutes until done.
• 7 heat oil in a skillet.
• 8 add tortillas in batches, fry until crisp.
• 9 drain on paper towels.
• 10 serve the soup topped with tortilla strips and sprinkled with queso fresco.