On Line Cookbook

Black Bean Soup

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.