[MEX] Oaxacan Black Bean Soup

[Chuckwagon]

Note: This recipe by El Ducko was originally part of "Project B" and is made with chorizo crafted as part of that project. Here's a link: http://wedlinydomowe.pl/en/viewtopic.php?p=13756#13756

OAXACAN BLACK BEAN SOUP by El Ducko
Based on "Rick Bayliss's Mexican Kitchen," p131

12 oz (2 cups) dry black beans, rinsed & picked clean (don`t use canned)
Cover beans with 6 cups water, bring to boil, reduce to simmer.

Meanwhile, add:
4 avocado leaves OR 1 rib fresh fennel, coarsely chopped. If using avocado leaves, toast directly over a gas flame or on a hot griddle.
1/2 cup (4 oz.) chorizo, casing removed, sliced into bite-sized rounds.
1 small white onion, chopped, rinsed
If you wish to leave out the avocado/fennel and/or chorizo, add a couple of chipotle peppers instead.

Simmer for 1-1/2 to 2 hours, making up liquid with water as needed. Coarsely puree the soup with an immersion blender, or puree in small batches in a food processor or blender and return to the pot. Optionally leave the chorizo slices whole. Add:
Salt to taste (about 1 tsp)
Dry sherry to taste (1/2 cup max)

Cut into 1/8 inch strips and fry (medium heat) in several batches, turning frequently until crisp, then drain on a paper towel,
4 to 6 corn tortillas.
Hold separate until ready to serve. (Broken, good quality commercially-sold tortilla strips can be used.) Sprinkle on top
1/2 cup crumbled queso fresco ("farmers` cheese" or any semi-dry, not very salty white cheese)

Optionally, add and cook for about 2 minutes:
1/2 lb. (about 12) medium-large shrimp

Ladle into bowls. Add tortilla strips and cheese. Serve immediately.

Old (Mexican) Wives' Tale: simmer the beans with a couple of sprigs of fresh epazote (or dried, if you don't have fresh), to minimize flatulence.