Black Bean Soup with Tomato-Tomatillo Salsa

Pick over the beans to remove any debris. Soak if desired and drain.

In a deep, heavy-based pot, heat oil over medium heat.

Add onions and cook until translucent, about 5 minutes.

Add beans, garlic and water.

Bring to a boil, skimming any foam that rises to the surface.

Reduce to a simmer and when the beans are soft, after about 1 hour, add tomato, epazote, chipotle chile, cumin, coriander and salt.

Cook until the beans start to break down and broth begins to thicken.

Taste for seasoning; add salt and pepper if needed.

In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro.

Taste for seasoning and add salt as needed.

Ladle soup into individual serving bowls.

Garnish each with a spoonful of crème fraîche and salsa.