Oaxacan Black Bean Soup
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 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)
Recipe
- 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.
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