This recipe for posole and black bean soup is one of the most traditional and Mexicans soups ever.
There is nothing better on a cold day than to come home to a steaming bowl of soup, and if it’s pozole even better. This is the complete opposite of summer when all I crave are salads, carpaccios, and small bites. In winter I enjoy eating rich, satisfying, and easy to make soups.
I remember my grandmother used to make this recipe and now every time I make it my whole house smells like her. Do smells also trigger your memories? Isn’t it amazing how food helps us remember a place or a person?
So here is the recipe for
POSOLE AND BLACK BEAN SOUP
Great for a cold or rainy day. When you make this recipe please take a picture and post it on Instagram. I love to see your creations. Also, before I forget for this recipe you can totally cheat and use canned beans and canned pozole corn, just don’t tell anyone…haha!
BLACK BEAN POSOLE
- 2 cups of black beans, cooked
- 3 cups of posole style corn already cooked
- 1/2 chopped onion
- 1 tablespoon oil if you use canola or soy make sure it is organic
- salt to taste
- dry oregano to garnish
- sliced radishes
- Soak beans in a pot with an excess of 2 inches of water overnight.
- The next day discard that water and cook the beans in 6 cups of fresh water.
- When cooked add salt to taste. While they are cooking put the oil and onion in a pan and saute until translucent and set aside.
- When the beans are ready take a large spoon and remove 3/4 of the cooked beans. Store 2/4 for another day and put the remaining 1/4 to cook with the onions.
- Crush the beans and onion with a fork or spoon so they are not completely whole or smashed. Check the seasoning and when ready empty them again into the pot where they were cooked.
- Put the corn in with the beans and check the seasoning.