2 tablespoons vegetable oil
1 cup onion, finely chopped
1 jalapeño pepper, finely chopped
3 garlic cloves, minced
1/2 cup summer savory leaves
6 cups cooked black beans
2 cups water
4 cups chicken stock
juice of 1 lime
4 tablespoons olive oil
salt and paprika to taste
In hot vegetable oil, sauté onions and jalapeño pepper for 3 minutes. Add garlic and half of the summer savory, and sauté for another 3 minutes. Add 2 cups black beans and 2 cups water. Sauté, mixing constantly, until all water is absorbed by the beans and mixture acquires the consistency of thick puree. This will be your roux, or base, for the soup. Add the chicken stock and boil for 5 minutes. Strain creamy liquid through fine sieve, pressing all juices and puree through. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes. Sprinkle with mixture of olive oil, lime juice and remaining fresh summer savory leaves. Serve with flour tortilla chips, preferably homemade, or cut store-bought flour tortillas into wedges and in very hot vegetable oil.
Makes 6 servings.