Black Bean Soup with Prawns (4)

A delicious soup from Oaxaca, Mexico found in ” The Book of Latin American Cooking ” by Elizabeth Lambert Ortiz.

Black Bean Soup with Prawns (4)
Print Recipe
Black Bean Soup with Prawns (4)
Print Recipe
  1. In a medium saucepan combine the beans, cumin, oregano, bay leaf or avocado leaves with 1 1/4 pints water. Bring to a boil over a moderate heat then reduce the heat to low, cover and simmer until the beans are very tender. This will take about 2 1/2 hours. Cool a little then remove and discard the bay leaf or avocado leaves.
  2. Pour the beans and their liquid into a blender or food processor.
  3. Heat the oil and saute the onion and garlic until the onion is soft. Add the tomato and simmer until the mixture is well blended- 2 or 3 minutes. Season to taste and add to the blender or food processor.
  4. Reduce the mixture to a smooth puree, if necessary in two batches, then pour into a large saucepan. Stir in the stock and bring to a simmer over a moderate heat.
  5. Add the prawns and cook for two minutes more. Serve immediately, stirring 1 tbsp sherry into each bowl.
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