Ingredients with Measurements:
- 1 cup dried black beans, soaked overnight
- 1 jícara (dried gourd), soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Drain and rinse the soaked black beans and jícara. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent.
3. Add the cumin, smoked paprika, and dried oregano to the pot and stir for a minute until fragrant.
4. Add the soaked black beans and jícara to the pot and stir to combine with the spices and vegetables.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for about 1 hour or until the beans and jícara are tender.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth and creamy.
9. Return the soup to the pot and reheat over low heat.
10. Season with salt and pepper to taste.
11. Serve the soup hot with a wedge of lime and fresh cilantro leaves for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 28g
Dietary fiber: 8g
Total sugars: 3g
Protein: 9g
Substitutions for ingredients:
- Dried black beans can be substituted with canned black beans, drained and rinsed.
- Jícara can be substituted with any other dried gourd or left out altogether.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced tomatoes, bell peppers, or carrots to the soup for extra flavor and nutrition.
- Top the soup with crumbled queso fresco or sour cream for a creamy finish.
- Add a dash of hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Soaking the beans and jícara overnight will help them cook faster and more evenly.
- Use an immersion blender for a smoother and creamier texture.
- Adjust the seasoning to your taste by adding more or less salt, pepper, or spices.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze the soup in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until hot.
Presentation ideas:
- Serve the soup in a bowl with a lime wedge and fresh cilantro leaves on top.
- Garnish the soup with a dollop of sour cream or crumbled queso fresco.
Garnishes:
- Lime wedges
- Fresh cilantro leaves
- Sour cream
- Queso fresco
Pairings:
- Serve the soup with warm tortillas or crusty bread for dipping.
- Pair the soup with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with avocado and tomato
- Roasted sweet potatoes with garlic and herbs
- Grilled corn on the cob with lime and chili powder
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to soak the beans and jícara overnight to reduce cooking time and ensure they are fully cooked.
- Store the leftover soup in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Jícara is a traditional Mexican gourd used for drinking and serving food. It has been used for centuries by indigenous communities in Mexico and Central America.
Flavor profiles:
- This soup is savory, smoky, and slightly spicy, with a creamy and velvety texture.
Serving suggestions:
- Serve the soup as a starter or main course for a cozy and comforting meal.
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Region: Mexican