Black Bean Soup (Sopa de Frijol)
This long-simmered soup matches spiced black beans with a roasted tomato purée.
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Cooking tools:
- Blender
- Food processor
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1⁄2 cup canola oil
- 8 oz. black beans, soaked overnight
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. ground cumin
- 4 cloves garlic, peeled
- 2 medium white onions, each cut in half
- Kosher salt
- freshly ground black pepper
- 2 plum tomatoes, cored
- 4 cups chicken stock
- 1⁄4 cup crema or sour cream
- 8 oz. queso fresco, cut into 1/4″ cubes
- Fried tortilla strips, to garnish
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