* 2 ripe red tomatoes
* 1 average sized onion
* 1 green jalapeño chile
* 1 garlic clove
* 3 tablespoons corn oil
* 2 tablespoons chicken stock powder, more to taste
* 3 cups cooked black beans
* 6 cups of the broth you boiled the black beans in
* 1 teaspoon cumin
* Salt and pepper to taste

When serving:
* Cubed panela cheese (substitute with ricotta or drained cottage cheese)
* 1/2 finely chopped raw onions
* Finely chopped cilantro
* Tortillas cut in wedges and fried

Preparation:

1) In a pressure cooker, cook the black beans with much more water that you would normally (3 inches above beans), for 18 minutes; after this time check the beans and if they are still crunchy put them back to cook for a few more minutes. When they are cooked, take 6 cups of the water and pour this in a bowl; discard all the water remaining. Take 3 cups black beans and mash; reserve.

2) In a blender, liquefy the tomatoes with the onion and the garlic clove. Chop the jalapeno chile very finely, discarding its seeds; reserve.

3) Pour the tomatoes in a pot, mix in the corn oil and the jalapeños; simmer until this sauce is well cooked, add the mashed beans with the reserved water they have boiled in, season with the chicken broth powder, cumin and salt to taste. Simmer for 10-15 minutes.

4) While the soup is simmering, fry the tortillas in oil until they become crispy.

Serve accompanied by cheese cubes, chopped cilantro and onions, and the fried tortillas.

Enjoy your mexican Black Beans Soup!