Smoky black bean soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups dried black beans, soaked about 8 hours
1 dried chipotle, or other smoky chili (You can find these in the Mexican section of the grocery store. Make sure chili is intact and seeds are contained when adding to this dish, unless you like it spicy!)
6 cups water
2 teaspoons whole cumin seeds
1 tbsp. extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1 green bell pepper, chopped
1 celery stalk, chopped
1 1/2 tsp. sea salt
freshly ground black pepper, to taste
juice of one lime
juice of one small orange
4 scallions, finely sliced
1 large tomato, chopped
1 avocado, sliced
chopped fresh cilantro (optional)
mild Mexican cheese, like queso fresco (optional)
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Directions: |
Directions:Put drained beans and dried chili in a large pot (or pressure cooker) with the water. Cook until the beans are tender. Start checking in about an hour. Discard the chipotle chili.
If you use the pressure cooker, decrease the amount of water to 4 cups. Cook for about 10 minutes at high pressure. Discard the chipotle chili.
Toast the cumin seeds in a small, dry skillet over medium-high heat until fragrant. Grind in a coffee grinder or mortar and pestle.
In a large skillet, saute onions, celery, and garlic in the olive oil over medium-low heat for about 5 minutes. Add the green pepper and cumin and saute 5 minutes more. Stir the sautéed vegetables into the pot of beans. Add the salt and pepper and simmer on low heat for about 15 minutes. Add the lime and orange juices and stir.
Ladle into bowls and garnish with chopped scallions, tomato, avocado slices, cilantro, and cheese, if using. |
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Personal
Notes: |
Personal
Notes: This soup is still good without the chipotle, but the smoked chili is really worth seeking out. If you're short on time, you could also bypass the cumin toasting step and just add ground cumin without sacrificing too much flavor.
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