Sopa de Frijol Negro a la Oaxaqueña

Servings: 8

Author:

Soup

All Year

beans cheese tortilla

Instructions

1 Julienne the tortillas. Heat ½ cup of the oil in a sauté pan, and when sizzling
hot, add the tortillas in batches—removing with a slotted spoon when crispy and
slightly golden.
2 In a stockpot, heat the remaining oil, add the onion and garlic and sauté until
soft and golden. Remove from the heat and discard the onion and garlic—reserving
the flavored oil. Place the avocado leaves in a small skillet and heat until
fragrant.
3 Transfer the leaves to a blender along with 1 pasilla chili, 1 cup of the beans
and 1½ cups water and process until very smooth. Repeat processing the chilies,
beans and water until all of the beans are pureed.
4 Warm the seasoned oil over medium-low heat, add the pureed beans and season with
salt. Serve hot topped with the cheese, avocado, crema and tortilla strips.