On Line Cookbook
Black Bean Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
El Tecolote Restaurant, San Diego, California

  • Black beans (of course)
  • Onion, cut into large pieces
  • Small head of garlic, cut in half
  • Bay leaves
  • Black pepper, course ground
  • Tomato puree
  • Water and/or chicken broth
  • Oregano, finely ground
  • Sour cream
  • Wash the beans, then place in a pot and cover with water.
  • Add onion pieces, a garlic head half, and one or two bay leaves.
  • Add black pepper to taste (carefully, to avoid making it too spicy.)
  • Boil the beans until soft, adding liquid as needed to keep the beans covered. (Chicken broth is better than water).
  • When the beans are soft, add salt to taste. Do not add salt before because they will be more difficult to soften.
  • Remove the onion, garlic, and bay leaves.
  • Puree the beans and broth in a blender.
  • Add tomato puree to taste.
  • Garnish with sour cream, a few drops of olive oil, and lightly sprinkled oregeno powder.
  • If you have any beans leftover:
  • Saute some finely chopped onion in oil until brown.
  • Add beans and mash them, and fry until smooth.
This is a popular dish from Leon Singer's San Diego restaurant. A nice suggestion is included for making refried black beans from any leftovers.

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.