To make this soup for a quick weeknight dinner, use 3 cups of previously cooked Oaxacan heirloom beans, or 3 cans (15.5 ounces each) of black beans, rinsed and drained, along with 3 cups of stock.
Get ready for your next favorite bowl of chili (mole edition)
- 1/2 cup Guelaguetza Mole Coloradito paste
- 2 1/2 teaspoons apple cider vinegar
- 2 tablespoons grape seed or corn oil
- 1 large yellow onion, diced small
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- Kosher salt and ground pepper to taste
- 3 cups Oaxacan heirloom Beans, cooked
- 3 cups vegetable, bean or chicken broth
- 1 teaspoon cornstarch
- 1/2 cup Mexican sour cream
- 1 tablespoon coriander
- Salt and pepper to taste
- In a medium bowl, stir in Guelaguetza Mole Coloradito paste, apple cider vinegar and about 3 tablespoons of the stock. Stir with a spatula until mole paste has fully dissolve. Reserve.
- In a medium pot, put oil over medium heat. When oil is hot, add the onions and cook, stirring until onions are soft, about 5 minutes. Stir in the garlic, cumin and about 1/2 teaspoon of salt, cook until fragrant, about a minute or two.
- Stir in Guelaguetza Mole Rojo mixture, black beans, stock and season with salt and pepper. Raise the heat to medium-high heat and bring soup to a boil, then lower the heat to medium-low to simmer, stirring occasionally for about 15 minutes.
- While the soup cooks, combine sour cream, coriander and salt pepper to taste in a small bowl. Reserve for garnish.
- In a separate bowl, combine the cornstarch and about 1 tablespoon of cold water, stir to combine. Reserve
- After the soup has cooked for about 15minutes, transfer 2 cups of the soup to a blender and add the cornstarch mixture. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, about 2 minutes.
- Serve in bowls and garnish with the Coriander Crema. Top with avocado, tortilla strip or pickled red onions!