epicurious5.0
Caldo de Frijoles Negros
This black bean soup recipe gets heat and flavor from a purée of chipotle peppers and garlic. Make Caldo de Frijoles Negros on a Sunday for easy dinners.
👥 8 Servings👤 Maricel Presilla📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●saucepan
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
Place the beans with the water, onion, and epazote in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer, partially covered, about 1½ hours, or until the beans are soft.
2
Prepare the chipotle purée. Heat the oil in a medium skillet over medium heat. Add the chipotles and roast, turning with tongs, until fragrant, about ⏱️ 1 minute. Transfer to a small saucepan, cover with 3 cups water, and bring to a boil over medium heat. Cook until softened, about ⏱️ 10 minutes. Drain, reserving ¼ cup of the cooking liquid.
3
Place the chiles, reserved cooking liquid, and garlic in a food processor or blender and process to a puree.
4
Prepare the soup seasoning. In a medium skillet, heat the lard or oil until sizzling. Add the onion and sauté until golden, about ⏱️ 8 minutes. Stir in the chipotle purée and salt and remove from the heat.
5
When the beans are tender, discard the halved onion and epazote. Stir in the purée. Taste for salt and add more if needed. Simmer until lightly thickened, about ⏱️ 15 minutes. Serve piping hot in earthenware bowls.
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