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1
In a large saucepan over high heat, place the water and black beans.
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2
Bring to a boil.
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3
Reduce the heat to low, cover and cook until the beans are soft, about 1 hour.
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4
Remove from the heat.
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5
In another large saucepan or stockpot, heat the olive oil or butter over medium low heat.
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6
Cook the onions until lightly browned, about 15 minutes.
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7
Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes.
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8
Stir in the black beans and their liquid and mix well.
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9
Pour in the vegetable stock.
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10
Turn up the heat and bring to a boil.
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11
Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes.
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12
Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy.
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13
Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of salsa fresca and crema, creme fraiche or sour cream.
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14
Combine all of the ingredients in a mixing bowl.
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15
Stir and toss well, and serve.
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16
Store in a covered container in the refrigerator no more than a day.
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17
Whisk the cream and buttermilk together.
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18
Cover and set in a warm place for 8 hours.
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19
Crema may be kept in the refrigerator as long as a week.
