Prep 30 mins
Cook 2 hrs
The addition of Madeira takes this black bean soup to new levels and the chipotle chilies add a wonderful smoky undertone to this southwestern standard. Originally from a local liquor distributor's monthly magazine. Prep time does not include overnight soaking of beans.
- 1 lb dried black beans
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, minced
- 3 leeks, white part only, washed well and finely diced
- 1 red bell pepper, cored, seeded, and finely diced
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon coarse sea salt, to taste
- 1 cup madeira wine, plus
- extra madeira wine, for finishing
- 2 chipotle chiles in adobo, chopped, to taste (I usually use 3, but I like this on the spicy side !)
- 1 bay leaf
- 10 -12 cups water
- sour cream (to garnish) (optional)
- Sort beans carefully, removing any stones.
- Place beans in a large pot and add enough cold water to cover by three inches.
- Soak overnight.
- Heat olive oil in a large, heavy soup pot over medium heat.
- Add garlic, leeks, bell pepper, celery, carrots, and thyme.
- Sprinkle with salt and mix well.
- Sauté until soft, but not browned, about 10 minutes.
- Add 1 cup Madeira and cook until liquid reduces by half.
- Stir in beans, bay leaf, chipotles and 10 cups water.
- Bring to a boil, reduce heat and simmer, stirring occasionally and adding additional water if needed, until beans are very soft, about 2 - 2 1/2 hours.
- Transfer to blender in batches and puree until smooth.
- Reheat if necessary.
- I usually purée only half, as I like a little more texture in the soup.
- To serve, ladle into bowls and spoon a little sour cream into center if you like.
- Drizzle a couple of teaspoons of Madeira around the sour cream and serve.