I call this “winter soup” because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. Here in the mountains of Central Mexico, while not as cold as it is in the north, we’re very happy to see those oranges from the lower altitudes roll into the markets in huge piles during the winter months.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 2 teaspoons ground cumin
- 2 cups cooked black beans (if using canned beans rinse them well)
- ½ cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 cup chicken stock
- 1 tablespoon fresh lime juice, or to taste
- ¼ cup plain yogurt
- chopped cilantro and scallions for garnish
In a large saucepan, heat the oil, add the onion and cook, stirring, until wilted and just beginning to brown. Add the garlic and cumin and cook, stirring, for 1 minute. Add the beans, orange juice and zest, chicken stock, lime juice and yogurt and cook until heated through.
Using an immersion blender, puree the stock to the desired consistency. (This type of blender is great for soup because it gets used right in the pot, saving the trouble of washing a blender, but a regular blender is fine. Just remember to cool hot liquids before blending.)
Serve hot, garnished with chopped cilantro and scallions. Makes 4 first course servings.
The Lighter Side of Mexican Cooking