Simple and inexpensive to make, Chef Rosa recommends using dried black beans to make this delicious soup for the best texture and flavour.
3 cups dried black beans
8 cups water
1 ham bone
2 tablespoons olive oil
1 red bell pepper
1/2 chipotle in adobo sauce - chopped
6 cloves garlic - minced
1 tablespoon ground cumin
1 teaspoon ground coriander seeds
1 teaspoon ancho chile powder
1 teaspoon dried Mexican oregano
1 bay leaf
2 - 4 tablespoons fresh squeeze lime juice
Salt and pepper
Chopped red onions or pickled onion
Cotija cheese or greek feta
Rinse the the beans under cold running water. Place them in a bowl, cover with water and let them stand overnight.
Drain the water and place the beans in a saucepan. Add the water, bay leaf and ham bone. Bring to a boil over high heat. Cover partially, reduce the heat to a low and simmer.
In the meantime, bring a medium frying pan over medium heat. Warm the oil. Add the onions, red bell pepper and stir occasionally. Cook the vegetables until the onions are translucent, about 10 minutes. Add the garlic, chipotle peppers and spices. Cook for approximately 2 minutes. Add this mixture to the beans. Simmer for 1 hour 1/2 or as needed. The cooking time of the bean will depend upon the age of the beans.
Remove soup for the heat. Remove the ham bone, bay leaf and discard. Puree the beans in a blender. Bring the bean puree to a clean pot, add lime juice, salt and pepper to taste. Gradually reheat the soup to avoid scorching it. If the soup it is to think, add 1 to 2 cups to thin it and adjust seasoning.
Serve the soup in a bowl. Garnish with cilantro, red onions, and cheese. Serve with warm corn tortillas.