Black Beans, Onion, Black Barley, Green Chile, Blue Corn Posole, and Garlic

Black Beans, Onion, Black Barley, Green Chile, Blue Corn Posole, and Garlic

Black Bean, Black Barley and Blue Corn Posole Soup
serves 6-8
recipe at 5400 feet altitude – sea level cooking time may be shorter

1 c dried black beans
1 c dried blue corn posole (or white)
1 c black barley
1 large onion, chopped
1 head garlic, peeled and minced
1 c green chile (I used medium)
4 c chicken or vegetable stock
6-8 c water
1 tsp lime juice
2+1/2 tsp Mexican oregano
1 tsp adobo chile powder (I used a blend called Lodo Red Adobo)
1+1/4 tsp hot smoked Spanish paprika, divided
1+1/4 tsp cumin, divided
1 pinch (1/16 tsp) ground cloves
ground pepper
salt to taste

( Be sure to taste the spices as you add them – you may find you want to use less than this, or even more.)

Soak black beans and blue corn posole (separately) overnight, and rinse well. Some people recommend bringing the posole to a boil and then draining it and rinsing it again, but I couldn’t find any decisive answer as to whether you need to, and we never have before – so do it it you want, or skip it. Combine the posole with 2 cups water, 1 cup broth, onion, garlic, green chili, 1 tsp Mexican oregano, 1 tsp adobo, 1/4 tsp cumin, 1/2 tsp hot smoked Spanish paprika, and 8 grinds of pepper. Bring to a boil, reduce heat, and let simmer (but make sure it’s bubbling so things cook) for 1 hour. Add 2 cups broth, 4 cups water, black beans, black barley, 1+1/2 tsp Mexican oregano, 1 tsp cumin, 3/4 tsp hot smoked Spanish paprika, and the lime juice. Add the cloves only if you like cloves – skip otherwise. Bring back to a boil, and then reduce heat and simmer for 2-3 hours. Stir every 15 minutes or so, and add an up to an additional 2 cups of water over time if the soup gets thicker than you want. Garnish with cilantro and pepper.

Black Bean, Black Barley and Blue Corn Posole Soup

Black Bean, Black Barley and Blue Corn Posole Soup

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