Sopa de Frijol Yucateca

Step by stepInstructions

1. Soak the beans overnight, or quick-soak by boiling for 2 minutes and resting for 1 hour.
2. Simmer the beans with the onion, garlic, epazote and chile until very soft, about 1½ hours.
3. Blend the beans with enough of their cooking liquid to make a smooth, pourable purée.
4. Return the purée to the pot, stir in the lard, and simmer for 15 minutes, thinning with broth as needed; season with salt.
5. Taste and adjust — the soup should be silky, glossy and deeply beany.
6. Ladle into bowls and top with tortilla strips, a drizzle of crema, crumbled cheese, cilantro and habanero salsa.