BLACK BEAN SOPA AZTECA (AZTEC SOUP) WITH FRESH SALSA AND FETA CHEESE
I always like Mexican food but I only recently properly attempted to cook it at home. My inspiration to Mexican food was Thomasina Miers and her book. I think it is a very good for someone like me, an amateur with Mexican cuisine. So slowly, but sturdy, I’m making my way throughout the book, one recipe at a time 🙂
Yesterday (although actually I started the day before with soaking the black beans!) I made Black bean sopa Azteca following exactly her recipe and it came out an absolute bliss – hearty, silky, vibrant and very comforting and it is partly because I didn’t use the black beans from the tin. I cooked them instead (soaked overnight beforehand) with garlic, onion, thyme, bay leaves for over an hour until they are very tender and aromatic. I am not going to give up the occasional use of tinned beans just yet, but I will never compromise to shortcut when I have a spare time, as it definitely worth it!