Name: Black Bean Soup with Bacon
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 300 g Dried black beans; 150 g Smoked pancetta or bacon; 1 L Chicken broth; 150 g Plum tomatoes; 2 cloves Garlic; 1 piece Fresh chili pepper; 1 piece Onions; 4 tbsp Extra virgin olive oil; 2 Bay leaves; Black pepper to taste; Fine salt to taste; 1 pinch Ground cinnamon; Corn tortillas

Accompaniments

White, yellow, or blue corn tortillas
Totopos or tortilla chips
Fried tortilla strips
Crumbled queso fresco (Cotija style)
Sour cream
Diced avocado
Diced red onion
Fresh cilantro

Directions

Soaking and Sofrito Preparation
Step 1

Soak the black beans in cold water for 12 hours (ideally overnight).
Step 2

After this time, rinse the beans and drain them well.
Step 3

In a pot, add the olive oil, the chili (whole or chopped), the chopped onion and garlic, the whole piece of smoked bacon, and the bay leaves. Sauté everything over low heat.
Step 4

Add the diced tomatoes, a pinch of ground cinnamon, and finally, add the black beans.
Cooking and Serving
Step 5

Pour in the chicken broth and simmer over low heat for about 45 minutes, covering the pot with a lid but leaving a small crack open.
Step 6

Once the beans are fully cooked, adjust with fine salt and black pepper to taste.
Step 7

Serve the soup hot and accompany it with corn tortillas or other traditional toppings such as queso fresco, sour cream, avocado, and fresh cilantro.

Notes:
Black beans have been a staple of the Mesoamerican diet for millennia. In Mexico, this soup is often enriched with epazote and served with queso fresco, crema, and avocado, alongside tortillas.

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Black Bean Soup with Bacon

Nutrition Facts

Ingredients

Accompaniments

Directions

Soaking and Sofrito Preparation

Cooking and Serving

Nutrition Facts

Country/region

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