Ingredients with Measurements:
- 1 cup dried black beans, soaked overnight
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 cup jumiles, cleaned and chopped
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Drain and rinse the soaked black beans. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Add the black beans and broth to the pot. Bring to a boil, then reduce heat and simmer for 1-2 hours until the beans are tender.
5. Remove the pot from heat and let it cool slightly. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and add the chopped jumiles. Simmer for an additional 10-15 minutes until the jumiles are cooked through.
7. Stir in the chopped cilantro and serve with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 42g
- Protein: 14g
- Fiber: 12g
Substitutions for ingredients:
- Black beans can be substituted with kidney beans or pinto beans.
- Jumiles can be substituted with crickets or grasshoppers.
Variations:
- Add diced tomatoes or corn for extra flavor and texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top with sour cream or shredded cheese for a creamier soup.
Tips and tricks:
- Soaking the black beans overnight will help them cook faster and more evenly.
- Be sure to clean the jumiles thoroughly before using them in the soup.
- For a spicier soup, add a diced jalapeno pepper or a pinch of cayenne pepper.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a lime wedge on the side.
- Garnish with a sprig of fresh cilantro or a sprinkle of chopped green onions.
Pairings:
- Serve with warm tortillas or crusty bread for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches the desired consistency.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
- Jumiles are a type of edible stink bug that are commonly eaten in Mexico.
Flavor profiles:
- This soup has a smoky, earthy flavor from the black beans and spices, with a slightly nutty flavor from the jumiles.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Mexican