Saturday, October 16, 2010

Black Bean Soup

This is a quick black bean soup you can make with canned black beans and canned tomatoes.  It's pretty darn flavorful for taking less than an hour to make.

Makes 6 servings.
Total Time: about 50 minutes


1 dried guajillo chili
2 dried chipotles

2 Tbsp olive oil
1 1/4 C chopped onion
1 serrano, minced
4 garlic cloves, minced
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
2 tsp cumin seeds, toasted
3 15-oz cans black beans, drained, reserving about a cup of bean liquid
28 oz canned whole plum tomatoes, juices reserved
28 oz low-sodium chicken broth (or vegetable broth, if you prefer)
freshly ground black pepper


Rehydrate guajillo and chipotles by soaking in hot water for 20 minutes. Drain, remove stems and seeds, and mince.

Meanwhile, heat oil in a large pot over medium heat. Add onion, season with salt and pepper, and cook until onion becomes translucent. Stir in garlic, thyme, oregano, cumin seeds, and minced chilis and cook until fragrant (about a minute). Add beans, reserved bean liquid, broth, and tomatoes with juices. Add more black pepper if you wish, and bring soup to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until soup reduces slightly and flavors blend, about 20 minutes. Puree with a hand blender until consistency you desire). Ladle into bowls and serve.

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