Black Bean Soup with Tomato-Tomatillo Salsa

FOR THE SOUP:
Pick over the beans. Soak if desired and drain. In a deep, heavy-based pot, heat the oil over medium heat. Add the onions and cook until translucent, about 5 min. Add the beans, garlic, and 6 cups cold water. Bring to a boil, skimming any foam that rises to the surface. Reduce to a simmer and when the beans are soft, after about 1 hour, add the tomato, epazote if using, chipotle chile, cumin, coriander, and salt. Continue cooking until the beans start to break down and the broth begins to thicken. Taste for seasoning; add salt and pepper if needed. If you’re serving this soup immediately, you may want to thicken it by pureeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup. The soup will thicken on its own if refrigerated overnight.

FOR THE SALSA:
In a small bowl, combine the tomato, tomatillos, onion, jalapeno, and cilantro. Taste for seasoning and add salt as needed. This salsa will taste best if assembled no more than an hour before serving.

TO SERVE:
Ladle the soup into individual serving bowls and garnish each portion with a spoonful of creme fraiche and the salsa.