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Black Bean Soup with Crispy Tortillas

Source: © Food & Wine Magazine
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Rating: 5   Reviews: 1 See Reviews
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Total Time:  35 Minutes
This ultrasimple soup requires little more than a couple of cans of black beans, some onion and a bit of cumin. A topping of fried tortillas (or store-bought chips) adds crunch.
vegetable oil for frying
3   6-inch corn tortillas cut into narrow wedges
Kosher salt
1   onion cut into 1/4-inch dice
1 teaspoon  ground cumin
2 15 ounce  cans black beans
2 tablespoons  chopped cilantro
Freshly ground pepper
Black Bean Soup with Crispy Tortillas Recipe at
In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high heat until a deep-fry thermometer registers 350°. Add the tortillas and fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in 1 tablespoon of the cilantro and season with salt and pepper. Ladle the soup into bowls and top with a few tortillas. Sprinkle with the remaining 1 tablespoon of cilantro and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/20/2010
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Rating: 5
by: john Reviewed: 02/07/2012
This is a fantastic recipe because it is so easy and quick. I don't bother with the tortillas, but I do like to add plenty of chorizo. Another change I make is to put both cans of beans in food processor and pulse a few times to get a rough chop. It makes the soup creamier instead of full of whole black beans. The original recipe in my Food & Wine also called for one chopped pickled jalapeno (and says this is one of the secrets of the soup's great taste).
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