Sopa de Frijoles
Bean Soup
Leftover black beans and their cooking liquid get blended smooth with roasted tomato and a single chipotle in adobo, then fried in lard for a deep, smoky pot of soup.
Sopa de Frijoles
✦ Antes de Empezar
Before you cook
The recipe only calls for one chipotle chile in adobo — how spicy will the soup be, and can I adjust it?
One chipotle in adobo gives the puréed bean soup a smoky, moderate heat rather than a fiery one. Use half a chile for a milder pot, or stir in a second if you want more punch — it's the only heat source in an otherwise mild base.
Ingredientes· 10View
Bean Base
- 4 cupsCooked Black or Pinto Beanswith their cooking liquid
- 1 tbspPork Lard or Vegetable Oil
- 1/2 largeWhite Onionchopped
- 3 clovesGarlicpeeled
- 3 cupsChicken Broth
- 1 sprigFresh Epazote Spriggives classic herbal bean flavor
- to tasteSalt
Toppings
- 1/2 cupMexican Crema
- 1/2 cupQueso Frescocrumbled
- 1 cupCrispy Tortilla Strips
Instrucciones
5 pasosLicúa los frijoles
Blend the beans
Blend the beans, bean broth, tomatoes, onion, garlic, and chipotle until smooth.
Fríe el puré
Fry the purée
Heat the lard and fry the purée for 8 minutes, stirring.
Agrega el epazote
Add the epazote
Add the epazote and enough water or broth to reach a creamy soup consistency.
Hierve y sazona
Simmer and season
Simmer for 10 minutes and adjust the salt.
Sirve
Serve
Serve with cheese, crema, avocado, and tortilla strips.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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