Soup

• 1 pound dried black beans
• 2 tablespoons vegetable oil
• 2 large onions, finely diced
• 4–6 cloves garlic, minced
• 6 cups cold water
• 1 cup peeled, seeded, and chopped tomato (fresh or canned)
• 1 small sprig fresh or dried epazote (optional)
• 1 tablespoon finely-chopped canned chipotle chile (or ¼ teaspoon cayenne pepper or to taste)
• 1 teaspoon ground cumin seed
• 1 teaspoon ground coriander
• 2 teaspoons salt

Salsa

• 1 large tomato, finely diced
• 3 medium tomatillos, husks removed and finely diced
• 1 small red onion, very finely diced
• 1 serrano or jalapeño chile, very finely diced
• ¼ cup roughly-chopped fresh cilantro leaves
• Salt, to taste
• Crème fraîche or sour cream, for garnish

Soup

1. Pick over the beans to remove any debris. Soak if desired and drain.
2. In a deep, heavy-based pot, heat oil over medium heat.
3. Add onions and cook until translucent, about 5 minutes.
4. Add beans, garlic and water.
5. Bring to a boil, skimming any foam that rises to the surface.
6. Reduce to a simmer and when the beans are soft, after about 1 hour, add tomato, epazote, chipotle chile, cumin, coriander and salt.
7. Cook until the beans start to break down and broth begins to thicken.
8. Taste for seasoning; add salt and pepper if needed.

Salsa

9. In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro.
10. Taste for seasoning and add salt as needed.

Serving

11. Ladle soup into individual serving bowls.
12. Garnish each with a spoonful of crème fraîche and salsa.