In 2010 we went on a cruise to Mexico and while on Cozumel Island, had an amazing lunch at Pancho's Backyard. This recipe for black bean soup was on the back of a matchbook from the restaurant and has become a favorite. I've modified it slightly for canned black beans. Delicious and quick meal.
3- 26.5 oz cans black beans
3 tbs olive oil
1/2 white onion, finely chopped
2 bay leaves
1 tsp dried oregano
1 tsp cumin
2 minced garlic cloves
1 seeded and chopped jalapeno pepper
2 oz dry sherry
4 cans beef consommé
Sazon or garlic salt to season at the end
Diced tomatoes and onions for garnish
In a pot over medium heat place olive oil, onion, bay leaves, oregano, jalapeno pepper, garlic and cumin, and cook briefly to bloom the spices, until the onion turns golden. Add the consommé, stir and add the black beans with their liquid. Bring the pot to a gentle boil, stirring frequently to avoid sticking. At this point, use a potato masher to smash the beans slightly. Add sherry slowly as you stir, and add salt and pepper to taste. I also like to season with a sprinkle of Sazon or garlic salt. Turn off the heat and remove the bay leaves. Garnish the soup with a side plate of diced tomatoes and onions. I also like adding shredded cheese or a sprinkle of cotija. Serve with crusty bread, a heated tortilla or buttered toasted French Bread.
