Minor Battle - Major Party

So while the North and South were slaughtering each other in 1862, the Mexicans were fighting their own war with colonialist France. On May 5, 1862, the Mexican army defeated the formidable French army at the Battle of Puebla.

And so the Mexicans created a holiday -- minor, I'm told -- and just called it Cinqo de Mayo, the 5th of May.

The importers, distributors and purveyors of Mexican beers and foods convinced the taverns of our country that Cinqo de Mayo would be a marketing bonanza - maybe as big as St. Patrick's Day. An exaggeration, I'm sure, but untold numbers of Americans will be out in force on May 5th to guzzle Corona, Dos Equis, Tecate and others, along with burritos, tacos and enchiladas.

So I know a trend when I see one. And that was a good enough reason to present my version of Black Bean Soup -- not entirely a Mexican culinary invention, but more Tex-Mex and Southwestern in character. But it's hard to find a sit-down Mexican restaurant in this country that doesn't offer this soup in one form or another.

The black beans are similar to the beans (but not necessarily the same) as those used in refried beans -- that ubiquitous side that comes with almost anything you order in Mexican restaurants.

You'll notice that I've pureed most of the product. But if you're looking for some additional texture, you can certainly hold out some of the cooked product before you load the rest into the blender.

And just a note of caution before you make this. When you put hot liquids in a blender or food processor, it's best to err on the side of caution and hold down the lid with a towel, as hot liquids tend to expand. You probably don't want to wear your Black Bean Soup. You want to eat it. So here's the video and the recipe:

2 Cans Black Beans, drained and rinsed twice

1 small onion, diced

1 medium green bell pepper, seeded and diced

1 large carrot, diced

1 celery stalk, diced

1/4 cup cilantro, chopped

2 small jalapeño peppers, seeded and cut into small dice

2 Tbsp unsalted butter

1 medium tomato, diced

2 garlic cloves, minced

2 tsp ground cumin

1/2 cup salsa, medium hot

Sauté onion, bell pepper, carrot, celery, cilantro and jalapeño in butter over medium high heat. Add tomatoes and garlic and continue to cook over medium heat for 5 minutes.

Place sautéed vegetables in a large soup pot, add the beans and cover with 2 inches of water. Bring to a boil, then lower to a simmer and cook uncovered until the beans are tender. Stir occasionally and add water if needed. When the beans are softened to your taste, take the pot off the heat and let cool slightly.

Drain the beans and vegetables, reserving the liquid. Carefully puree the beans and vegetables in batches, along with a small amount of the reserved liquid along with the cumin in a blender or food processor. (You should reserve some of the beans and vegetables to add to the soup for texture). Mix in enough reserved liquid to create a soup-like consistency.

Add any remaining cumin and the salsa. Top with sour cream or Mexican crema and additional chopped cilantro.