Black bean soup with roasted tomatillos from The Myrtlewood Cookbook: Pacific Northwest Home Cooking (page 42) by Andrew Barton

  • dried black beans
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute Hungarian wax chiles for jalapeño chiles.

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 Hungarian wax chiles for jalapeño chiles.

  • Rutabaga on October 13, 2018

    For such a simple recipe, this soup packs great flavor. This is possibly the easiest black bean soup I have made, and definitely worth doing again. And I didn't even add the bay leaves or pepper! I like to offer a variety of topping with black bean soup, so served it with sour cream, crumbled cotija, cilantro, tomatoes, and a couple of salsas. Since I had leftover tomatillo salsa from another recipe, I used that instead of making the one called for here (which happened to be quite similar). But even without anything added, I found the soup to be very satisfying on its own. As a side note, the author doesn't include quantities for many of the ingredients. Those with cooking experience likely won't mind, and may even like this approach, but it could be daunting for someone new to cooking soup from scratch.

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