Mexican Black Bean Soup

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From looking at this picture you wouldn’t think there were any black beans in this soup, but they are there, beneath all the jalapeño, cilantro and avocado goodness.This is a super easy-to-prepare soup and a staple in many Mexican homes.  You can gringo-ify it and throw in some rice, which I admit I sometimes do to make it feel more complete, but it is great just as is, and you can serve it with tortillas or rice on the side if you like.

I don’t put the amounts of each ingredient below because it depends on how much of each condiment sounds good to you, and how many beans you will make.  If you overdo it on the amount of beans you make (as I seem to always do), they will keep for a week in the refrigerator, and you can also freeze them.

RECIPE:

  • A pot of black beans, made from scratch
  • Cilantro, chopped
  • Red onion, chopped
  • Radishes, thinly sliced
  • Avocado, cut in 1/2-inch pieces
  • Lime juice (in my opinion, the more the better.  I add about 1 1/2 limes to one bowl of the soup)
  • Jalapeños, thinly sliced (optional)

Prepare the beans accordingly to the linked recipe above.  Add some extra water if they seem too thick, to give it a thinner soup-like consistency.

Add all the other ingredients, and enjoy!

 

 

 

 

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