Black bean soup (Caldo de frijol negro) from Food from My Heart: Cuisines of Mexico Remembered and Reimagined (page 129) by Zarela Martinez

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 serrano chiles for jalapeño chiles, and vegetable oil for lard. Soak black beans overnight.

  • lorloff on July 04, 2016

    Great recipe. I used black beans from Oaxaca and Pasilla de Oaxaca as the dried chiles. It took longer for the beans to cook than stated but I checked them every 15 mins till done. I only puréed part of the soup using a stick blender and left a lot of the soup beans intact. The only warning is taste your fresh chiles before you start and use less if they are hot. Otherwise the soup may be too spicy. My husband and I love hot even in Thailand we seldom got food too hot for us, but the chiles I used were very hot and we needed to add some beans to take down the spice a bit at the end. Will be our go to recipe for black bean soup which I have been looking for for a long time. I started with beans soaked overnight. What I like about this recipe is that the soaked beans go right into the pot to cook in the soup without cooking the beans first.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.