The smell of this takes me back to my mother’s house. This soup is the best thing on a cold winter night!
- 1½ tbsp (30 ml) olive oil
- 1 white onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, peeled chopped
- 2 cups dried black beans, soaked overnight and drained
- 2 dried morita chillies, chopped (see Note)
- 3 tsp dried epazote (see Note)
- 1½ tsp ground cumin
- 3 cups chicken stock
- ¼ cup panela cheese
- ¼ cup sour cream
- 1½ tbsp coriander (cilantro), chopped
- Tortilla chips, crumbled (or fried tortilla strips)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: overnight
1. In a Dutch oven, heat olive oil over medium-high heat. Stir in onions, garlic and carrots, and cook for 3-4 minutes, or until onions start to soften.
2. Add black beans, morita chillies, epazote, cumin, and chicken stock and bring to a simmer. Simmer for 60-75 minutes, or until beans are tender.
3. Divide soup between serving dishes and garnish with Panela cheese, sour cream, crumbled tortilla chips, and cilantro.
• Moritas are a dried, usually mildly smoked, chilli available from specialist retailers. Epazote is a herb, also available from specialist retailers and Latin delis.
• Panela is a fresh cheese - queso fresco - that will hold its shape in the warm soup.