Lets Cook Mexican

Sopa de Frijol Negro (Black Bean Soup)

Today was Cooking-beans-Monday at home. I love doing this every time I run out of the beans I store in the freezer. I usually tend to cook lots, so I always have a some sort of beans supply ready for any Mexican recipe. Today I cooked pinto and black beans, both types very popular in Mexico.

My favourite are black beans, they have a very unique flavour and they are also packed with lots of good stuff, high in protein and antioxidants, very good for your body. We eat them a lot at home in salads, as soup, broths or refried. They’re very easy to cook and believe me, once you try them once, you will agree with me and they will become your favourite as well.

Today’s recipe is a very simple recipe, but packed with flavour, it can be completely vegetarian or you can add some home made chicken stock to give more flavour to it.

Serves 4

Cook beans 1 hr 30 min

Cook soup 20 min

Prep 10 min


To cook the beans

  • 500 gr uncooked black beans
  • 1 clove garlic
  • 1/2 onion
  • Water
  • Salt to taste

To cook the soup

  • 3 cups cooked black beans with juice
  • 1 large tomato
  • 1/2 onion chopped
  • 1 chopped garlic
  • 1 tbsp dried epazote
  • 1 cup chicken stock (optional)
  • 1 tbsp rapeseed oil

To serve

  • Fresh feta cheese cut in cubes
  • 2 corn tortillas cut in strips
  • 2 tbsp rapeseed oil
  • Fresh jalapeño chilli finely chopped


To cook the beans

  1. I soak the beans for 30 min only, then I place them in a large casserole dish together with the onion and garlic.
  2. Pour enough water to cover the beans and add about one third more. Bring it to boil and turn the heat to very low and cook for 40 min.
  3. After 40 min add salt to taste, add 1 tbsp and cook for 10 min and then taste them, if they need more salt, add more.
  4. Cook for 30 more min or until the beans are soft but they have kept their shape. Discard the onion and garlic.
  5. Once cooked, leave aside until cool, then store them in little batches in freezing bags and leave them in the freezer until you need them.

To cook the soup

  1. Make the fried tortilla strips. Heat the oil in a frying pan and fried the corn tortilla strips until golden. Keep aside.
  2. In a frying pan heat 1 tbsp oil and add the onion, tomato and garlic. Fried them until getting a sofrito (a fried sauce)
  3. Add the 3 cups of black beans and juice to a blender, the sofrito mixture, dried epazote and the cup of chicken stock or more bean juice for the vegetarian option and blend until getting a smooth texture.
  4. Pour the soup into a saucepan and heat for 5 min.
  5. Serve in a bowl, scatter some fried tortilla strips, feta cheese and fresh jalapeño.



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