Sopa De Frijol Negro Recipe
Guatemalan Style Black Bean Soup, Plátanos Maduros, Crema Fresca, Corn Chips
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Ingredients
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Soup Ingredients
Toppings
Method
Soup Preparation
- 1
Prepare the Beans
Rinse the dried black beans under cold water to remove any debris. Place them in a pot with enough water to cover them by about 2 inches. Bring to a boil and let simmer for about 1 hour, or until the beans are tender. Drain and set aside.
- 2
Sauté Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- 3
Add Spices and Beans
Stir in the ground cumin and cooked black beans into the pot with the sautéed vegetables. Mix well to combine.
- 4
Simmer the Soup
Pour in the vegetable broth, and season with salt and black pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
- 5
Blend the Soup
Using an immersion blender, blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it.
Toppings Preparation
- 6
Prepare Plantains
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces. In a skillet, heat a tablespoon of oil over medium heat and fry the plantain slices until golden brown on both sides, about 2-3 minutes per side.
- 7
Serve
Ladle the black bean soup into bowls. Top with fried plantain slices, a dollop of crema fresca, and serve with corn chips on the side.
