Beans are one of the staples of Mexican cuisine and they come in dozens of varieties. The simple recipe of cooking them gently with onion and an aromatic herb is, perhaps, the most common method of preparation for any beans.
BLACK BEAN SOUP (SOPA DE FRIJOL)
1⁄2 cup vegetable oil
250 g black beans, soaked overnight
1⁄2 teaspoon dried oregano
1 teaspoon ground cumin
4 cloves garlic, peeled
1 white onions, chopped
1 green bell pepper, chopped
4 cups vegetable or chicken stock
salt and pepper, to taste
about 100 g cubes of Feta cheese
handful spring onion and parsley, chopped
In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in oregano and cumin, toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes or until the beans are tender and cooked. Puree half of the soup in the blender until smooth and stir back into soup pot. Check for seasoning. Serve hot with garnishes.