Black Bean Soup with Crispy Tortillas
Recipe from Food & Wine

This ultrasimple soup requires little more than a couple of cans of black beans, some onion and a bit of cumin. A topping of fried tortillas (or store-bought chips) adds crunch.


Yunhee Kim

by 1  person


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Servings: 4
Prep Time: 35 mins
Total Time: 35 mins
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Ingredients
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    Vegetable oil, for frying
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    3  6  inches 
    corn tortillas, cut into narrow wedges
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    Kosher salt
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    1   
    onion, cut into 1/4-inch dice
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    1   teaspoon 
    ground cumin
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    2  15  ounces 
    cans black beans
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    2   tablespoons 
    chopped cilantro
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    Freshly ground pepper

Directions
1.
In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high heat until a deep-fry thermometer registers 350 degrees . Add the tortillas and fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.
2.
In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in 1 tablespoon of the cilantro and season with salt and pepper. Ladle the soup into bowls and top with a few tortillas. Sprinkle with the remaining 1 tablespoon of cilantro and serve.
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