'Tex-Mex' is a term used to describe the more Americanized version of Mexican cuisine. The early ranching culture of Texas in the mid-late 1900s heavily influenced early Tex-Mex cookery and included such delicacies as barbacoa de cabeza (BBQ cow heads) and carne seca (dried beef). In the 20th century Tex-Mex began to take on even more Americanized elements such as yellow cheese. Modern staples include chili con carne, nachos and fajitas. It is dishes such as hese that many Australians associate with Mexican food. Although a big fan of Tex-Mex-style food myself, I much prefer the fresher and more rustic flavours of traditional Mexican cuisine. Below I have posted the recipe for Sopa de Frijol Negro, a black bean soup thought to have originated from Oaxaca, Mexico. I have altered the recipe slightly from the original due to the unavailabilty of certain ingredients in my neighbourhood. However, it is a must that you track down the black beans, also known as turtle beans, as they impart a delightful mushroom-like flavour to the soup. Enjoy!
Sopa de Frijol Negro
1 cup dried black beans
1 tablespoon sunflower oil
1 finely chopped white onion
1/2 cup finely chopped celery
6 cloves garlic, minced
1 litre rich salt-reduced chicken stock (i.e. Campbell's)
1 teaspoon finely chopped coriander
1/2 bunch of finely chopped kale or Tuscan cabbage
1/2 teaspoon cayenne
1/2 teaspoon minced chilli
salt to taste
For garnish:
crumbled feta (I prefer the Danish variety)
finely chopped white salad onion
finely chopped coriander
Put the beans in a large saucepan. Add 8 cups of water and bring to a boil. Simmer for 2 minutes. Drain into a colander and let beans come to room temperature. While the beans are cooling saute the onions, celery and garlic in hot oil until tender. Add the cayenne and chilli and stir then add the drained beans, stock, coriander and kale. Bring to a boil, then simmer for approximately 1 and 1/2 hours or until beans are tender. More water may be added during simmering process. Add salt to taste. Ladle the soup into bowls and top with garnishes.
