Royal Resort Mexican Black Bean Soup

Source: Royal Resort, Cancun, Mexico

1 pound black beans
4 quarts water
1 sprig epazote
1/2 clove garlic, minced
2 ounces oil
1/2 medium onion, sliced
4 slices of bacon Pinch of salt
1 cube chicken bouillon, crushed
8 ounces heavy cream

Garnish:
Corn tortillas
Pasilla chiles
Panela cheese

Wash black beans. Cook in the water with the epazote and garlic for about 3 hours, or until soft.

Remove epazote after cooking and blend beans with bean stock.

Saute bacon and onions in oil in heavy, deep pot. Add in beans and let simmer until desired consistency is reached, stirring frequently. Season with salt and chicken bouillon. Strain to remove bacon and onion. Add heavy cream. Stir to blend.

Serve in bowls with sliced, fried corn tortillas and with sliced pasilla chiles and panela cheese on the side.

Serves 4.