Ingredients
1 cup salsa
2 (15 1/2 ounce) cans black beans
2 cups vegetable broth
3 tablespoons fresh cilantro
2 teaspoons lime juice
Method
Sources
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dataset
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Food scientist deconstructs cooking by component — water, fat, starch
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor
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pour salsa into a large sauce pan and heat on medium heat. rinse beans in a collander, then add beans and broth to salsa. bring to a boil and let simmer for 15 minutes. in the meantime, mince cilantro. use a knife or a food processor. set cilantro aside. after about 15 minutes of simmering, remove about 1/2 of the soup from the pan and put it in a food processor. puree the soup (it will become thicker) and then put the pureed soup back into the pan. continue to simmer. add minced cilantro and lime juice to soup. cook soup for a few more minutes (5 or so). the longer you cook it, the more it will reduce and become thicker. eat as is or add cheese/sour cream on top as a garnish if you desire.