Oaxacan Black Bean Soup Food

PASULJ (SERBIAN WHITE BEAN SOUP) RECIPE

Steps:

• In a large soup pot, place beans, water, and ham. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer 1 hour.
• Add vegetables, bring back to the boil, reduce heat, and continue to simmer for 1 more hour. Remove the meat from the ham hock or ham bone and return to soup.
• If the soup isn't thick enough, you can add an optional zafrig or thickener. In a small saucepan, add oil and flour and cook until light brown. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer 5 minutes or until soup is thickened to your liking.
• Serve in heated bowls garnished with chopped parsley if desired. It tastes even better the next day.

BLACK BEAN SOUP RECIPE

Steps:

• Roast the tomatoes, onion, and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.
• Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend)
• Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)
• Place the blended soup in a pan on the stove.
• Simmer the soup for one hour. (Add water if necessary so that it doesn't become too thick.)
• Salt to taste.
• To serve, divide the soup into 6 bowls.
• Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.

OAXACAN BLACK BEAN SOUP

Steps:

• 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.

OAXACAN BLACK MOLE: MOLE NEGRO

Steps:

• Put the chicken into a saucepan with the garlic, onions, and mint. Add the water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender, about 35 minutes. Strain, reserving the broth. Remove the stems from the dried chiles. Slit them open, and remove seeds and veins, reserving the seeds. Toast the chiles for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred, about 2 minutes.
• Rinse the chiles in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano.
• Heat some of the lard in a small frying pan and fry the sesame seeds until a deep golden color, a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chiles and chocolate, 1 by 1, strain, and put into the blender jar, blending after each addition and adding water or broth, as necessary, to release the blades.
• Heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chiles and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chiles, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer.
• Add about 4 cups of the chicken broth and continue cooking for 35 minutes. Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa. Add more broth if necessary, the mole should just coat the back of a wooden spoon. Add the chicken and salt to taste; cook for 10 minutes longer.

OAXACAN BLACK BEAN ENFRIJOLADAS AL ESTILO OAXACA,

Steps:

• 1. Make your filling first. Boil your chicken breasts or pork meat until tender. You can do this by putting in a pot with water, a half an onion, garlic powder, and salt. Cook until the meat is tender. Next shredd your chicken or pork. Heat some oil in a skillet add some more diced onion,sweet pepper, garlic powder, saute until veggies are limp add the shredded chicken or meat the tomato sauce spices oregano, cumin, then the cilantro and a little of the chicken or meat broth. Cook for a minute or two. then set aside.
• 2. Heat the oil for the beans in another skillet, add the two cups of cooked black beans with a little bean broth about 1/2 cup or if you have no cooked black beans open a can of Goya fully seasoned Black beans and add to the hot oil. With the same can measure about a 1/4 can of water and add to the beans. With a potato masher, mash down the beans in the hot oil until they are totaly mashed and your bean mixture looks creamy. Do not have the heat to high or they will dry out. Add a little more oil, garlic powder and the cumin powder stir well. Your beans should have the consistency of a thick gravy. If too thick add a little more water and mix well. Heat your flour tortilla on the griddle just to make it soft and dip into the bean mixture on each side. As if you were dipping to make enchiladas. Coat each side lay on a plate add a tablespoon of chicken or pork and fold in half then fold again in quarters put all four quarters on a plate. Sprinkle grated cotija cheese over the enfrijolada and spoon some salsa on top of the cheese. You can also spoon Mexican Crema which looks like a sour cream but it is not sour; or If you like you can use sour cream if you dont have the cotija cheese or crema Mexicana. Enjoy
• 3. I have taken into account the hour of cook time for the shredded chicken or pork. You can cut the time in half by buying a pre-roasted chicken and shredd your chicken and make it with the sauce I posted.