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Recipe Card
ingredients
- 1 pound dried black beans (I love Midnight Black Beans), soaked overnight
- 1 1/2 quarts water
- 3/4 pound tomatillos, husked, rinsed, and 3/4" diced
- 1 bunch scallions, sliced into 1/2" pieces
- 1 poblano or green bell pepper, seeded and 3/4" diced
- 1 teaspoon cumin seeds
- Olive oil
- Kosher salt
- 2 -4 cups chicken or vegetable stock (use 2 cups if you prefer a thick soup)
- 2 bay leaves
- 1 teaspoon chile powder
- 3 tablespoons cornmeal
Method
Step 1
Drain soaked black beans, if desired, and add to a large pot with 1 ½ quarts water. (Note: I cook my beans in the water used for soaking, just measure it and make sure there is 1 ½ quarts water to cook the beans in.) Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 35-40 minutes, until a few beans from the pot are tender. The water level should reduce to just above the beans.
Step 2
Meanwhile, heat broiler to high.
Step 3
Arrange tomatillos, scallions, pepper, and garlic cloves in an even layer on a small sheet pan. Drizzle with olive oil and season with salt and cumin seeds. Broil for 20 minutes, rotating pan halfway through.
Step 4
Stir in tomatillo mixture, stock, bay leaves, chile powder, and cornmeal to black beans and simmer for another 20 minutes. Season with 1 ½ teaspoons kosher salt, then taste and adjust seasoning, if necessary.
Step 5
Remove 3-4 big ladlefuls of soup and puree until smooth with a blender, then stir back into the pot. (This step is optional, but gives body to the soup while maintaining some nice texture.)
Step 6
Serve in bowls with toppings, if desired.