The late Sara Hervis was one of the best cooks I knew in Las Tuxtlas, the forested region in Veracruz State in Mexico. Because of her knowledge of medicinal herbs and plants and her way with forest animals, her friends thought Sara was a bit of a bruja—a good, wise one, I might add. I found Sara’s approach to cooking so in tune with her natural surroundings it was almost mystical. From Sara, I learned to season soups like this caldo de frijoles negros with generous bunches of cilantro or epazote, not just a few sprigs. In her restaurant, the simmering broths and beans always had a top layer of herbs so lush that they seemed to be growing out of the pot. What amazes me is that when used this way, epazote never overwhelms the soup, despite its powerful aroma when raw.

　　This recipe was excerpted from 'Gran Cocina Latina' by Maricel Presilla. Buy the full book on Amazon. Click through for more black bean recipes and more classic Mexican soups →

　　

Ingredients

Serves 6 to 8

　　

For the beans

1 pound (about 2 cups) dried black beans, picked over and rinsed

　　2½ quarts water

　　1 medium white onion (about 8 ounces), peeled and halved

　　1 large bunch epazote

　　

For the chipotle purée

2 Tbsp. safflower oil

　　20 small or 11 medium dried chipotles (about 1 ounce)

　　3 garlic cloves, coarsely chopped

　　

For the seasonings

2 Tbsp. lard or safflower oil

　　1 medium white onion (8 ounces), finely chopped

　　2¼ tsp. salt, or to taste

　　

Step 1

Place the beans with the water, onion, and epazote in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer, partially covered, about 1½ hours, or until the beans are soft.

　　

Step 2

Prepare the chipotle purée.  Heat the oil in a medium skillet over medium heat. Add the chipot­les and roast, turning with tongs, until fragrant, about 1 minute. Transfer to a small saucepan, cover with 3 cups water, and bring to a boil over medium heat. Cook until softened, about 10 minutes. Drain, reserving ¼ cup of the cooking liquid.

　　

Step 3

Place the chiles, reserved cooking liquid, and garlic in a food processor or blender and process to a puree.

　　

Step 4

Prepare the soup seasoning.  In a medium skillet, heat the lard or oil until sizzling. Add the onion and sauté until golden, about 8 minutes. Stir in the chipotle purée and salt and remove from the heat.

　　

Step 5

When the beans are tender, discard the halved onion and epazote. Stir in the purée. Taste for salt and add more if needed. Simmer until lightly thickened, about 15 minutes. Serve piping hot in earthenware bowls.

　　Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton. Buy the full book from Amazon or AbeBooks.