Smokey Black Bean Soup
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (1 cup)
- 1 stalk celery, finely chopped
- 1⁄2 medium green pepper, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 1⁄2 cups black beans, soaked and drained
- 14 1⁄2 ounces can diced tomatoes, preferably fire-roasted
- 2 chipotle chiles in adobo
- 2 tablespoons sherry wine
- 3 corn tortillas, cut into 1/4-inch-wide strips
- 1⁄2 ripe avocado, cut into small dice
- lime cream
directions
- In large pot, heat 1 Tbs. oil over medium heat. Add onion, celery and green pepper, and cook, stirring often, until vegetables are softened, about 10 minutes.
- Add garlic, cumin and oregano, and cook, stirring often, until fragrant, 2 to 3 minutes.
- Add beans and 6 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until beans are tender, about 1 3/4 hours.
- Add 1 1/2 teaspoons salt.
- With slotted spoon, transfer 1 cup beans to food processor or blender. Add tomatoes and chipotles, and process until smooth.
- Return mixture to pot. Stir in sherry, increase heat and bring soup to a boil.
- Reduce heat. Simmer about 15 minutes to reduce liquid.
- Meanwhile, in large nonstick skillet, heat remaining 1 Tbs. oil over medium heat. Add tortilla strips in batches, and toss frequently and gently (for best results, use tongs) to brown evenly, about 3 minutes. Adjust heat as necessary. Remove to paper towels to blot excess oil.
- Place tortilla strips, avocado and Lime Cream in separate small bowls. Serve soup hot with garnishes along side.
- Variation: To make this soup in a pressure cooker, heat 1 Tbs. oil in pressure cooker. Add onion, celery and green pepper. Cook, stirring often, over medium-low heat until vegetables are softened, about 10 minutes. Add garlic, cumin and oregano, and cook another few minutes, until fragrant. Add beans and 4 cups water, and cover. Bring to a boil, lock lid into place, and bring to high pressure. Cook over high pressure 15 minutes. Turn off heat, and let beans return to pressure naturally. Remove lid, and add 1 1/2 teaspoons salt. Proceed with Step 3, above.
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RECIPE SUBMITTED BY
I'm a 20-something who has been cooking for a long time. I tend to follow recipes when I cook 90% of the time, but I'm slowly learning to be more relaxed about modifying them. I spent a year in Japan when I was in high school, so I have a great love of Japanese cuisine. I also very much have a sweet tooth, so I like to bake quite a bit.
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<br>I been slowly attempting to remove most processed foods from my diet along with high-fructose corn syrup and partially-hydrogenated fats. I has gone well so far, but there are some frustrations. It can be problematic because such foods are often more expensive, and low-fat foods can contain a plethora of non-natural ingredients.
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<br>See my cookbook collection: http://www.librarything.com/catalog/kyshandra&tag=cookbook
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<br>My favorite food blog: http://www.101cookbooks.com