Oaxacan Black Bean Soup
This is another easy, delicious recipe from Rick Bayless's Mexican Kitchen. Even my husband liked this, and he's not a bean soup lover. I didn't add the shrimp because I couldn't wrap my mental taste palate around them in black bean soup. Also I was just throwing this together and didn't have any. We didn't miss them but I might try them next time. Oaxacan Black Bean Soup Makes 7 cups, serving 6 12 ounces (about 2 cups) black beans, picked over 4 avocado leaves or 1 stalk fennel, roughly chopped (I used a bit of ground fennel seed) 1/2 cup (4 ounces) chorizo sausage, casing removed, crumbled 1 small white onion, diced Salt, about 1 teaspoon (I needed much more ... about a tablespoon) 1/3 cup vegetable oil, for frying 4 to 6 corn tortillas (preferably stale sort-bought ones), sliced into 1/8-inch wide strips, for garnish (Bayless says you can use broken, good quality chips instead of frying up the tortilla strips ... and I did. Delicious!) 8 ounce