Oaxacan black bean soup (Sopa de frijoles negros) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 130) by Rick Bayless

  • black beans
  • chorizo sausages
  • corn tortillas
  • queso fresco
  • avocado leaves
  • white onions
  • EYB Comments

    Can substitute fennel for avocado leaves, and farmer's cheese for queso fresco. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fennel for avocado leaves, and farmer's cheese for queso fresco. See recipe for variations.

  • twoyolks on January 29, 2018

    I really liked the addition of the avocado leaves to the soup. The flavor of the chorizo was mild and I would've liked a bit more of that flavor to stand out. The soup was very filling.

  • zorra on January 12, 2018

    Five ingredients deliver so much flavor in this soup. Found dried avocado leaves in a Mexican grocery. Never sold fresh here, I was told, & they do match what Bayless pictures on his website. (EYB lists fennel as an ingredient--it's  the alternate.) Normally I make vegetarian black bean soup, so had to resist slipping in the usual spices & herbs, but they really aren't needed. Used hot chorizo & all the recommended garnishes, plus 1.5 cups reserved whole beans.

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