Oaxacan Black Bean Soup

"this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
3hrs 30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
  • remove from heat and let it sit 1 hour, drain.
  • add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
  • add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
  • use an immersion blender to puree the soup, or do it in batches in a blender.
  • add the shrimp and cook for 3-4 minutes until done.
  • heat oil in a skillet.
  • add tortillas in batches, fry until crisp.
  • drain on paper towels.
  • serve the soup topped with tortilla strips and sprinkled with queso fresco.

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Reviews

  1. I love this recipe. I think it is my favorite Rick Bayless recipe. Since I have a 4 year old daughter I have had to make some changes. I leave out the chorizo and chipotle. Instead of the chorizo I add chicken thighs to the beans when they are boiling and make a chipotle sour cream to add as a topper to the soup. I also serve chopped radishes, cilantro, avocado, queso fresco, and chopped onions to spoon on as toppers. This soup is perfection!
     
  2. Superb! Despite having no typical spices, the flavor from the fennel and chorizo gives this outstanding flavor. This takes awhile to make, but it's worth the effort. Thanx for a great Mexican soup!
     
  3. Never would have thought to combine shrimp with black bean soup but it's a wonderfully textural combination. I did miss my garlic at first but then I didn't wait 24 hours for the flavors to intensify and meld either.
     
  4. Nice tasting soup ya got there chia! I halved the recipe, using soy chorizo(meatless), left out the shrimp, making this vegetarian. I only used 1 chipotle chili(I'm a wimp) and crumbled colby cheese over the soup. The tortilla strips made a nice accompianment. I served this with your cole slaw. Thanks chia!
     
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<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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