Black Bean Soup (South & Central America)

      Black Bean Soup is a bit of a cunundrum in the culinary world.  There is a hodgepodge of multiple nations which call themselves the originator of this dish.  The black turtle bean is grown in so many South and Central American countries that no one variation of this dish is said to be the original, though each country would start a war to prove that their ancestors were the originators. 
      In Brazil the national dish is Feijoada and is made with black beans and beef making a very hearty soup.  In the kitchens of the Caribbean Islands, such as Cuba and Puerto Rico, Sopa de Frijoles, a mixture of black beans and cumin is mixed with cream to make something a bit lighter with a full body taste.  Their are many other dishes throughout these countries which use the black bean and surprisingly, each of them have their own unique flavor. 
      As of late there have been many American chefs, mostly in "Latin Fushion Restraunts" who have placed adaptations of the soup onto their menus.  Primarily because of the way that different condiments can make the black soup a mosaic of color. 
      One thing that you must remember when making this soup is that is it very important to soak your beans overnight before you begin to cook them.  Like many of its family members this bean is very hard and can not cook without adding a large amount of water to soften it. 

Caribbean Black Bean Soup



3 cups black beans (black turtle beans)

2 tablespoons vegetable oil chopped

1 1/2 cups minced onion

3 tablespoons minced garlic

1/2 cup chorizo finely chopped

1 tablespoon ground cumin

2 quarts chicken broth

4 cups water

3/4 cup sour cream, plus extra for garnish

Medium Salsa (optional garnish)

Soak the black beans in a bowl of cold water overnight.  Drain and pat dry.  In a large skillet heat the olive oil and saute the onion garlic and chorizo.  Cook for 2 minutes and then add in the cumin and saute for one minute longer. 

In a large saucepan combine the black beans, broth, and water and bring to a boil over high heat.   Place the sauteed mixture inside the pan; reduce the heat and simmer for 1 1/2 hours or until the black beans have become tender.  Allow the soup to cool slightly and pour the mixture in batches into a food processor/blender. 

Puree the soup, place back on the burner over a low heat.  Mix the sour cream into the soup and heat the soup through.  Spoon the soup into serving bowl and garnish with the salsa and extra sour cream.  Serve immediately.

Serves 8