Mexican Bean Soup: Fiery Flavor of Southern Cuisine

Pre-soaking: Cover the beans with plenty of cold water and leave for 8-10 hours. After soaking, drain the water, cover with fresh broth, bring to a boil and simmer until tender for about an hour.

Creating a creamy texture: Let the beans cool slightly, then pour 2 cups of broth into a separate saucepan and set over low heat. Use a slotted spoon to set aside a small portion of the beans for garnish. Transfer the bulk of the beans to a blender, add the chopped cilantro stems and most of the leaves, and blend until smooth.

Preparation of the aromatic base: Crush the garlic, peel, and finely chop. Remove the seeds and membranes from the chili pepper. Cut one pod into thin half-rings for decoration, and finely chop the second.

Roasting spices: In a dry skillet, without adding oil, roast cumin, coriander, and allspice over medium heat for 2 minutes, stirring constantly to release their aromas.

Blending Aromas and Flavors: Add olive oil, crushed chili, and garlic to the roasted spices, cook for another 1.5 minutes. Transfer the contents of the pan to a saucepan with broth and cook for 5 minutes. After that, pour in the pureed soup from the blender, season with salt and pepper to taste. Heat through, but do not bring to a boil. Pour the soup into bowls, add the reserved whole beans, garnish with chili pepper and cilantro leaves. Serve hot.