Black Bean Soup with a Tomatillo Salsa

I’ve finally decided to move beyond posting recipes of desserts, simply because now I have a lot more time to experiment (and write about it) given that I have holidays. Here’s the dish that satisfied my Mexican food craving tonight. It’s the perfect soup for a cold winter evening. I particularly enjoy the use of tomatillos because it adds that extra kick to the dish, without getting completely neutralized by the sour cream. Overall, the combination of tomatillos and jalapenos definitely give this soup quite the kick, but if it’s getting too spicy for you,  then you can increase the amount of tomatoes in the salsa or add an extra drop of sour cream to your serving. (Thanks to Fine Cooking Magazine for the basic recipe)

black bean soup2_opt


  • 1 pound dried black beans
  • 2 tablespoons olive oil
  • 2 large onions, finely diced
  • 4-6 cloves of garlic
  • 1 cup finely chopped tomatoes
  • 1 tablespoon finely chopped chipotle chile (though you can use cayenne pepper if you don’t have this)
  • 1 teaspoon cumin (though I used more just because I love cumin)
  • 1 teaspoon ground coriander
  • 1 tablespoon salt

For the salsa:

  • 1 large tomato, finely diced (though next time I would increase it to 1 and a half cups, just because I really enjoyed the taste of fresh tomato in this dish. Feel free to decide based on your preference)
  • 3 tomatillos, finely chopped
  • 1 small red onion, finely chopped
  • 1 serano pepper or jalapeno pepper, very finely chopped
  • 1/4 cup cilantro
  • Topping: sour cream (optional)

(I’d recommend guacamole with this as well)


For the soup: 

1. Soak the beans for a few hours.

2. In a large pot, heat some oil and saute the onions. Add beans, garlic and 6 cups of cold water. Bring to a boil and then let it simmer until the beans are cooked

3. When the beans are soft (after around 45 minutes to an hour depending on the quality of the beans and the size of your pot), add the tomato, chipotle chile, cumin, coriander and salt. Add salt based on your own taste.

For the salsa:

1. Combine tomato, tomatillos, onion, jalapeno and cilantro. Add salt and pepper as you desire.

Serve the salsa over the beans and add as much sour cream as you please. Next try: adding guacamole!

Dinner tonight: Black Bean Soup!


One thought on “Black Bean Soup with a Tomatillo Salsa

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s