A delicious soup from Oaxaca, Mexico found in ” The Book of Latin American Cooking ” by Elizabeth Lambert Ortiz.
Ingredients
- 5 oz black beans washed and picked over
- a good pinch ground cumin
- 1/4 tsp dried oregano
- 1 fresh bay leaf or 2 avocado leaves
- 2 tbsps olive oil
- 1 medium onion peeled and finely chopped
- 1 plump garlic clove peeled and chopped
- 1 medium tomato peeled and chopped
- sea salt and black pepper
- 3/4 pint chicken or vegetable stock
- 1/2 lb peeled raw prawns cut into 1 cm pieces
- 4 tbsps dry sherry
Servings:
Instructions
- In a medium saucepan combine the beans, cumin, oregano, bay leaf or avocado leaves with 1 1/4 pints water. Bring to a boil over a moderate heat then reduce the heat to low, cover and simmer until the beans are very tender. This will take about 2 1/2 hours. Cool a little then remove and discard the bay leaf or avocado leaves.
- Pour the beans and their liquid into a blender or food processor.
- Heat the oil and saute the onion and garlic until the onion is soft. Add the tomato and simmer until the mixture is well blended- 2 or 3 minutes. Season to taste and add to the blender or food processor.
- Reduce the mixture to a smooth puree, if necessary in two batches, then pour into a large saucepan. Stir in the stock and bring to a simmer over a moderate heat.
- Add the prawns and cook for two minutes more. Serve immediately, stirring 1 tbsp sherry into each bowl.
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