• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Black Bean Soup and Chive Blossoms

  • Recipe Submitted by on

Category: Chowders, Soups, Stews

 Ingredients List

  • ------------------------------BLACK BEAN SOUP------------------------------
  • 1 lb Dried black beans
  • 1 tb Unsalted butter
  • 1 c Finely chopped wild onions
  • 3 Garlic cloves; peeled and
  • -crushed
  • 1 ts Salt
  • 1/4 ts Black pepper
  • 10 c Water


4 Corn tortillas; (6"
1 c Sunflower oil
1/2 c Coarsely ground blue
Purple chive blossoms;
-chopped chives and sour
-cream for garnish

Soak the beans overnight in water to cover. The next day, drain the beans.
Melt the butter in a large saucepan over medium heat, add the wild onions
and saute until translucent, about 3 minutes. Add the garlic, saute 1 more
minute, and add the drained beans, salt, pepper, and 4 cups of the water.
Bring to a boil over high heat, then reduce the heat and simmer, covered,
30 minutes, stirring occasionally to avaoid burning the beans.

Add 4 more cups water and cook, uncovered, another 30 minutes, again
stirring occasionally.

Add the remaining 2 cups water and cook 20 minutes, until the beans are
soft but still firm.

While the beans are cooking, prepare the tortilla chips. Stack the
tortillas on a work surface. With a sharp knife, cut the round tortillas
into 3 interlocking triangles.

Heat the oil over medium hihg heat in a skillet until it is very hot but
not smoking. Carefully place each tortilla triangle in the oil; be careful
of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn
the tortillas over, then repeat the process with the remaining tortillas.

Remove the chips from the oil and dip a corner of each chip into the blue
cornmeal. Place on a paper towel to drain off excess oil.

Garnish the soup with the chips, purple chive blossoms, and chopped chives.
Serve hot with the sour cream on the side.

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