Black Bean Soup

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Black Bean Soup

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Love this soup, eat it all year long and love it for summer lunch. This one inspired by a local Mexican restaurant that does it right and me putting my spin on it. The toasted cumin crème fresh really gives it a lift that is amazing. Give this one a shot kids!
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Black Bean Soup

On 04/02/2011 (Friday) at 1:36 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6aw8ofd

Details

  • Prep Time:
    15 min
  • Cook Time:
    85 min
  • Ready Time:
    1 hour, 40 min

Servings

2 servings

Ingredients

  • 2 Tablespoons olive oil
  • 1 carrot, peeled and coarsely chopped
  • 1 onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 cup red wine
  • 3 cups black beans, soaked, rinsed, drained
  • 3 jalapeños roasted, peeled and seeded
  • 1 poblano pepper, roasted, peeled and seeded*
  • 4 cups chicken stock
  • 2 tablespoons fresh lime juice
  • Kosher Salt and freshly ground pepper

Cumin Crema:

  • 1 Tablespoon cumin
  • 8 oz. sour cream or crema
  • Juice from one lime
  • Juice from one lime. Mix all ingredients Crema is best set aside in the refrigerator to let the flavors meld before serving.

Tomato Relish:

  • 1 lemon or lime, juiced
  • 1-2 tomatoes, coarsely chopped
  • 2 Tablespoons red onion chopped
  • Kosher salt & pepper
  • Combine all ingredients, adding lemon juice, salt & pepper as desired

Directions

Heat the olive oil in a medium saucepan over medium heat. Cook the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, then bring to a boil, and cook until reduced. Add the beans and reduce heat to medium. Add the jalapeños, poblano, and stock. Bring to a boil then reduce heat and simmer for 1 to 1-1/2 hours, or until the beans are cooked through. Remove from heat and add the lime juice, and salt and pepper to taste. Remove half (or more if you want it creamier) of the soup and puree in a blender, then return it to the pot and stir well.
Crema is best set aside in the refrigerator to let the flavors meld before serving.

Ladle the soup into nice bowls and swirl in some of the crema and add the tomato relish, I finish with some rough chopped cilantro and enjoy!

NOTE when this soup cools it becomes very thick and can be used as a dip…….bet ya didn’t know that.

*** To roast & seed the peppers, place them directly under the broiler and turn often. After about 10 minutes the skin will be blackened all around. Place the peppers in a ziploc bag or a sealing container. Seal the peppers in there for about 15 minutes then remove. The skin should slide off relatively easily. It does not have to be perfect! Cut open carefully and scrape out seeds. Be careful because the capsaicin in the seeds can stay on your hands for hours and sting an eye or something else which could be really uncomfortable very easily.

Step by step in photos here >>



About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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