A longtime Royal favorite!
1kg black beans
5 liters of water
6 leaves of epazote (Mexican herb)
Half a white onion
5oz lard
2½oz garlic
2oz chicken stock powder
¼ gallon of chicken stock
Bring the water to the boil, add the beans (make sure that they are clean of any grit or husks), onion and four epazote leaves and simmer until the beans are cooked.
In another pan add the lard, the two remaining epazote leaves and the finely chopped garlic and lightly fry.
Add to the beans and blend; finally add the chicken stock powder and consommé. Bring to the boil and stir constantly until thoroughly blended.
Note: If you cannot find epazote, you can use chopped cilantro instead – just add more.
This soup can be served with a topping of crispy tortilla strips and crumbled cheese or a drizzle of cream.
