Black Bean Soup with Tomato-Tomatillo Salsa
Here is a straightforward way to make Black Bean Soup with Tomato-Tomatillo Salsa at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Mexican tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 3h
- Total 3h
- Serves 6
- Level Medium
Ingredients
- 1 lb Dried black beans
- 2 tbsp Vegetable Oil
- 2 large Onions, finely diced
- 4 –6 cloves garlic, minced
- 6 cup Cold Water
- 1 cup Peeled, seeded, and chopped tomato (fresh or canned)
- 1 small Sprig fresh or dried epazote, optional
- 1 tbsp Finely-chopped canned chipotle chile, or ¼ teaspoon cayenne pepper or to taste
- 1 tsp Ground cumin seed
- 1 tsp Chopped Coriander
- 2 tsp Salt
- 1 large Tomato, finely diced
- 3 medium Tomatillos, husks removed and finely diced
- 1 small Red onion, very finely diced
- 1 Serrano or jalapeño chile, very finely diced
- ¼ cup Roughly-chopped fresh cilantro leaves
- Salt, to taste
- Crème fraîche or sour cream, for garnish
Method
- Pick over the beans to remove any debris. Soak if desired and drain.
- In a deep, heavy-based pot, heat oil over medium heat.
- Add onions and cook until translucent, about 5 minutes.
- Add beans, garlic and water.
- Bring to a boil, skimming any foam that rises to the surface.
- Reduce to a simmer and when the beans are soft, after about 1 hour, add tomato, epazote, chipotle chile, cumin, coriander and salt.
- Cook until the beans start to break down and broth begins to thicken.
- Taste for seasoning; add salt and pepper if needed.
- In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro.
- Taste for seasoning and add salt as needed.
- Ladle soup into individual serving bowls.
- Garnish each with a spoonful of crème fraîche and salsa.
Tips for the best Black Bean Soup with Tomato-Tomatillo Salsa
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Mexican base takes well to it.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Serve hot with crusty bread or warm flatbread for dipping.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
How long does Black Bean Soup with Tomato-Tomatillo Salsa take to make?
About 3 hours in total — roughly under an hour of preparation and 3 hours of cooking.
What can I substitute for dried black beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is Black Bean Soup with Tomato-Tomatillo Salsa vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Is this Black Bean Soup with Tomato-Tomatillo Salsa recipe hard to make?
It is rated hard: 18 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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