Where is Black Bean soup popular? Is it Mexican? Tex-Mex?!
Answers: Other?
I do not know if its specifically Mexican but I'm Salvadorian and I eat it too. It's really tasty if made the right way.
Mexican
I think it's probably Tex-Mex. Mexicans typically use the brown beans rather than black beans.
I think this might be native to the southern US. There is a well known variety of black bean that was taken on the Trail of Tears by the Cherokee of Georgia back in the early 1800's. And there is a very famous version of black bean soup called Senate Black Bean Soup that has been on the menu in the United States Senate Dining room for well over 100 years.
IT IS REALLY GOOD OVER RICE OR WITH A DOLLUP OF SOURCREAM!!!!! IT IS TEX MEX!!!!
It is Mexican, and black beans are commonly used in states like Veracruz and Tabasco.
It is served more frequently during Easter.
It's Cuban and it's very popular there.
Here are a couple of recipes for you and their links....they explain the origin is from Cuba as well:
Black Bean Soup
This famous soup is believed to have its origins in Cuba.
Serves 8-10
1 pound Black beans, dry, soaked overnight
8 ounce Ham hock or jowl bacon
3 Tablespoons Cumin, ground
2 quarts Water
2 cups Chicken broth
1 1/2 Tablespoons Garlic, minced
1 medium Onion, diced
Dash Tabasco or Red Hot sauce
Sour cream
Drain the beans. Add all the ingredients (except the sour cream) to a large soup pot. Slowly bring to a boil, skimming any "foam" that rises to the surface. Reduce the heat and simmer for 2 hours or until the beans are soft. Remove the hock or jowl and allow to cool. Carefully cut off any meat and return it to the soup. Serve warm, garnished with sour cream.
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Sopa de Frijoles Negros recipe (Cuban Black Bean Soup)
1 lb. black beans, dried
1 cup of chopped onions
1 tblsp. butter or margarine
4 cups of water
1 beef bouillon cube
12 ounces of cooked lean Ham
2 bay leaves
1/2 teaspoon dried leaf Oregano
1/2 teaspoon salt
1 dried whole red pepper
1 cup of chopped green bell pepper
Sort and soak beans overnight, then drain and discard the water used for soaking. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 cup of beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat and green pepper to beans. Cover and simmer 15 minutes. Serve beans over fluffy white rice.
Serves 4
Texas, Cali
mexico
I'm Brasilian and I eat it, too.