Caldo de frijol negro (Oaxacan black bean soup)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Oaxaca, Mexico — the bean broth as a drink or first course is specifically Oaxacan; not found in the same form in other regions
II
Description
Caldo de frijol negro is not the same as black bean soup — it is the pure, strained broth from frijoles de olla (black beans cooked with avocado leaf, epazote, and lard), served as a light first course or as a sipping broth with fresh tortillas. The broth is deep purple-black, rich from the bean liquor, and has a distinctive herbal note from the avocado leaf and epazote. A very Oaxacan preparation — most of Mexico eats beans for substance, but Oaxacans also drink the broth on its own as a starter or drink.
III
The Thread
—Brazilian sopa de feijão (bean soup)
—Tuscan acquacotta (peasant bean broth)
—Japanese dashi (light flavoured broth served as starter)
IV
Flavour Context
Deep, earthy, slightly herbal with anise note from avocado leaf — smooth, pure bean flavour
Pillars V — VII
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