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.
- 12 ounces black beans, picked over
- 6 cups water
- 1 stalk fennel, chopped
- 4 -6 ounces chorizo sausage, casing removed,chopped
- 1 onion, diced
- salt, to taste
- 3 chipotle chiles in adobo, chopped
- 12 shrimp, peeled and deveined
- 1⁄2 cup crumbled queso fresco or 1⁄2 cup cheddar cheese
- 1⁄3 cup oil, to garnish (optional)
- 4 -6 corn tortillas, cut in strips,to garnish (optional)
- 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.
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!
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!
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.