PERK makes some amazin Mexican Style Black Bean Soup
PERK seasoning has the best of Oaxaca and beyond. The chiles, herbs, coffee and cocoa make this black bean soup smell amazing!
Black Bean soup is hearty and easy to make, but if you really want that Mexican experience, ROAST your aromatics!
Make about 3 quarts
Quick Soak Method For the beans
1 pound dry black beans, picked over for stones
4 quarts water
2 bay leaves
3 sprigs cilantro, chopped
Put the beans and the water in a heavy pot .
DO NOT ADD SALT. Salt swells the tiny orifice on each bean, denying it the water to plump up.
Bring the beans and water to a rolling boil and boil for 5 minutes then turn off the heat.
Let the beans cool down until cool enough to handle.
Strain off about half the water and replace it with fresh water. Add the bay leaves an cilantro and slowly bring it to a medium simmer.
Allow to simmer gently for about 35-40 minutes. Test a bean. If it is still chalky keep simmering. Hard beans suck, They are indigestible and make you fart like mad.
When making soup, it better of the beans are a little soft then a little hard.
Preheat oven to 425.
Meanwhile, roast these aromatics
1 small can whole tomatoes, drained, saving the juice.
1 medium onion, peeled and roughly chopped
4 cloves of peeled garlic, whole or cut in half if they are big
3 dry chipotle chiles or 3 from a can or 1 tbls smoked paprika and 1 tbls chile power, or something like that
4 tbls PERK seasoning
juice of one orange
3 tbls mild olive oil, grapeseed or sunflower oil ( ok, veg oil works too)
2 tbls kosher salt
Put the drained tomatoes, onion, garlic and chiles in a mixing bowl.
Add the oil and toss to coat.
Add the orange juice, salt and PERK seasoning and toss well to coat
Spread this out on a cookie sheet and roast for 15 minutes. Carefully mix it up a bit and roast for 10 minutes more or until there are charred edges appearing on everything. Remove from oven and let cool.
When your beans are tender, scrap the contents of the pan into a blender.
Add 2 cups of the black beans with cooking liquid to the blender and puree well. They may be done in batches if necessary.
Add this piree to the cooked beans along with the juice from the canned tomatoes and cook gently fr 15 more minutes, stirring occasionally.
Serve it up hot!
Ganrishes:
Pickled jalapeno and their vinegar
cotija, feta or shredded cheese of your choice
fresh cilantro
crumbled tortilla chips
juice from a fresh orange
Make about 3 quarts
Quick Soak Method For the beans
1 pound dry black beans, picked over for stones
4 quarts water
2 bay leaves
3 sprigs cilantro, chopped
Put the beans and the water in a heavy pot .
DO NOT ADD SALT. Salt swells the tiny orifice on each bean, denying it the water to plump up.
Bring the beans and water to a rolling boil and boil for 5 minutes then turn off the heat.
Let the beans cool down until cool enough to handle.
Strain off about half the water and replace it with fresh water. Add the bay leaves an cilantro and slowly bring it to a medium simmer.
Allow to simmer gently for about 35-40 minutes. Test a bean. If it is still chalky keep simmering. Hard beans suck, They are indigestible and make you fart like mad.
When making soup, it better of the beans are a little soft then a little hard.
Preheat oven to 425.
Meanwhile, roast these aromatics
1 small can whole tomatoes, drained, saving the juice.
1 medium onion, peeled and roughly chopped
4 cloves of peeled garlic, whole or cut in half if they are big
3 dry chipotle chiles or 3 from a can or 1 tbls smoked paprika and 1 tbls chile power, or something like that
4 tbls PERK seasoning
juice of one orange
3 tbls mild olive oil, grapeseed or sunflower oil ( ok, veg oil works too)
2 tbls kosher salt
Put the drained tomatoes, onion, garlic and chiles in a mixing bowl.
Add the oil and toss to coat.
Add the orange juice, salt and PERK seasoning and toss well to coat
Spread this out on a cookie sheet and roast for 15 minutes. Carefully mix it up a bit and roast for 10 minutes more or until there are charred edges appearing on everything. Remove from oven and let cool.
When your beans are tender, scrap the contents of the pan into a blender.
Add 2 cups of the black beans with cooking liquid to the blender and puree well. They may be done in batches if necessary.
Add this piree to the cooked beans along with the juice from the canned tomatoes and cook gently fr 15 more minutes, stirring occasionally.
Serve it up hot!
Ganrishes:
Pickled jalapeno and their vinegar
cotija, feta or shredded cheese of your choice
fresh cilantro
crumbled tortilla chips
juice from a fresh orange
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