• Oaxaca-Style Black Bean Soup


    Yield: 8 portions

    • Ingredients
    • Canola oil
      ¼ cup
    • White onion, large, small dice
      1 each
    • Garlic cloves, peeled, chopped
      2 each
    • Pasilla Oaxaqueño chile, seeded, torn
      2 each
    • Black beans, cooked
      4 cups
    • Salt
      as needed


    • Ingredients
    • Corn tortillas, cut into 2 x ¼" strips, fried until crispy
      4 each
    • Panela cheese, crumbled
      8 oz.
    • Avocado, small dice
      1 each
    • Micro cilantro, or chopped cilantro
      ¼ cup


    1. In a stockpot, heat the oil. Add ¾ of the onion and the garlic; fry until golden brown.
    2. Add the chiles and heat through until fragrant, about 1 to 2 minutes.
    3. Strain the onions, garlic and chiles from the oil and set the oil aside.
    4. Place the fried items in a blender, and purée the ingredients, adding water as needed to form a smooth paste.
    5. Heat the flavored oil over moderate heat in the stock pot; and add the chile purée and fry until starting to turn darker in color, about 2 minutes.
    6. Add the beans and 4 cups of water to the pot with salt to taste and bring to a boil.
    7. Puree the mixture until very smooth.
    8. Serve the soup garnished with the fried tortilla strips, remaining diced onion, cheese, avocado and cilantro.