Black bean soup with epazote and chipotle (Caldo de frijoles negros) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Notes about this recipe

  • ecarlin on January 06, 2020

    This recipe is quite spicy. Add the chipotle puree in small doses, tasting as you go, to get the amount of heat you actually want.

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