Tortilla Black Bean Soup Recipe

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Mexican Soup Recipes

Ingredients:

2 tbsp vegetable oil
1/4 cup diced celery
1/4 cup diced onion
1/4 cup diced bell pepper
1 1/2 cup black beans
2 cup of water
2 tsp salt
2 corn tortillas
2 tbsp cilantro (chinese parsley)

Instructions:

Boil black beans in water for 2 minutes; remove from heat. Let soak in
cooking water for 1 hour, or overnight if preferred. Saute celery,
onion, and bell pepper in oil, until slightly tender. Then in bean
soup, add salt, cilantro, and saute vegetables. Covered and simmer,
until beans are soft, about 2 to 3 hours. Slightly mash some beans,
and stir.

In frying pan, warm up tortillas on both sides until they are
bendable. Put a tortilla in bowl, then ladle black bean soup on top
of the tortilla. Makes 2 servings.

Servings: 2

 

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Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)

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