Sopa de Frijol Negro a la Oaxaqueña


By Iliana de la Vega and Isabel Torrealba

Photography by Jenna Northcutt

Serves 8


Sopa de Frijol Negro a la Oaxaqueña


For 1 Batch(es)


  • 4 corn tortillas
  • 1/2 cup(s) canola oil
  • 3 tablespoons canola oil
  • 2 slices white onion, thick
  • 1 clove(s) garlic, peeled
  • 4 avocado leaves
  • 3 Oaxacan pasilla chiles, seeded and reconstituted in hot water
  • 4 cups cooked black beans, with some broth
  • 6 cups water
  • 8 ounces panela cheese, diced
  • 1 avocado(s), diced small
  • 1/3 cup(s) crema Mexicana
  • Salt, to taste

Sopa de Frijol Negro a la Oaxaqueña Directions

  1. Julienne the tortillas. Heat ½ cup of the oil in a sauté pan, and when sizzling hot, add the tortillas in batches—removing with a slotted spoon when crispy and slightly golden.
  2. In a stockpot, heat the remaining oil, add the onion and garlic and sauté until soft and golden. Remove from the heat and discard the onion and garlic—reserving the flavored oil. Place the avocado leaves in a small skillet and heat until fragrant.
  3. Transfer the leaves to a blender along with 1 pasilla chili, 1 cup of the beans and 1½ cups water and process until very smooth. Repeat processing the chilies, beans and water until all of the beans are pureed.
  4. Warm the seasoned oil over medium-low heat, add the pureed beans and season with salt. Serve hot topped with the cheese, avocado, crema and tortilla strips.