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    You are in: Home / Mexican / Oaxacan Black Bean Soup Recipe
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    Oaxacan Black Bean Soup

    Oaxacan Black Bean Soup. Photo by *Parsley*

    1/1 Photo of Oaxacan Black Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    chia's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
    2. 2
      remove from heat and let it sit 1 hour, drain.
    3. 3
      add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
    4. 4
      add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
    5. 5
      use an immersion blender to puree the soup, or do it in batches in a blender.
    6. 6
      add the shrimp and cook for 3-4 minutes until done.
    7. 7
      heat oil in a skillet.
    8. 8
      add tortillas in batches, fry until crisp.
    9. 9
      drain on paper towels.
    10. 10
      serve the soup topped with tortilla strips and sprinkled with queso fresco.

    Ratings & Reviews:

    • on April 10, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2006

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Oaxacan Black Bean Soup

    Serving Size: 1 (394 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 203.4
     
    Calories from Fat 72
    35%
    Total Fat 8.0 g
    12%
    Saturated Fat 2.9 g
    14%
    Cholesterol 102.4 mg
    34%
    Sodium 357.9 mg
    14%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 5.0 g
    20%
    Sugars 0.7 g
    3%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    chipotle chiles in adobo

    queso fresco

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