Black Bean Soup With Shrimp Quesadillas

3.1 from 26 ratings

The black bean soup goes hand in hand with the shrimp quesadilles, and they both complement each other perfectly. I like dipping the quesadillas in my soup — the spicy cheese is offset by the subtle flavors of the soup.

Servings

servings

Ingredients

1/2 pound black turtle beans
3 slices bacon, chopped
4 cloves garlic, chopped
1 small onion, chopped
1 stalk celery
1 carrot, diced
8 cup chicken stock
1/2 tablespoon ground cumin
1/4 cup chopped coriander, or 1 tablespoon dried
1/2 tablespoon cayenne pepper
1 tablespoon coarse salt
2 tablespoon butter
1 pound medium shrimp, peeled
2 eggs
1 tablespoon salt
1 teaspoon ground pepper
1/2 cup shredded jalapeno jack cheese
twelve 6-inch flour or corn tortillas

Directions

Place the black beans in a large pot. Cover with water and allow to soak for 8 hours or overnight. Drain and reserve beans.
In a soup pot, render the bacon over low heat. Add the garlic, onion, celery, and carrots to a pot. Sauté over low heat, stirring for 3 minutes or until onion is wilted. Add the black beans and chicken stock to pot. Cover and cook for about 1 ½ hours, or until the beans are tender. Add more chicken stock if necessary to cover the beans with the liquid. Add the cumin, coriander, cayenne pepper and salt. Stir until combined.
Add the butter and whisk until ingredients are combined.
Finely chop the shrimp. Add the eggs, salt and pepper and mix in shrimp. Fold in the cheese. Mix until all of the ingredients are combined. Reserve.
Using a 1 ½ inch cookie cutter, cut the tortillas into small rounds. Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of the shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. Place in the refrigerator for 30 minutes.
Lightly oil a frying pan. Cook the quesadillas over low heat, turning until they’re crisp and golden on both sides. Using a slotted spatula, remove the quesadilla from pan and drain on paper towels.