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Black bean soup chipotle smoke
Artist: _ Yield: 6
Categories: Soups & Stews Rating: 0
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Ingredients:
1 lbsDried black beans
2 tbspExtra virgin olive oil
1 largeClov garlic, crushed
3 quartWater, (see note)
2 Bay leaves
1 smallDried red chipotle chili
-pepper
2 tbspGround cumin
1 tbspDried oregano
4 Cilantro, large, whole
4 tbspFlat leaf parsley, chopped
Salt and pepper
1 Red bell pepper, ?inch
-dice
2 tbspBrown sugar
2 tbspDry sherry
2 tspFresh lime juice
1/4 cupCilantro, chopped
Cooked rise
Lime slices
Sour cream
Procedures:
1Recipe by: sheila lukins feb 96 - parade "the new main dish" preparation time: 2:30 [1] sort beans, discard stones.
2Soak overnight, covered with 2 inches of water.
3Drain the beans and rinse several times in cold water.
4Set aside.
5[2] place oil in large, heavy pot over medium heat, add onion, cook 15 minutes, or until wilted, adding the garlic during the last 5 minutes.
6[3] add reserved beans, water, bay leaves, dried chili, cumin and oregano.
7Gently bruise the cilantro sprigs.
8Tie them together and add to the pot along with 2 tablespoons chopped parsley.
9[4] bring to boil, reduce heat to medium and simmer, uncovered for 1 ?hours, reducing the heat if necessary.
10Skim any foam that rises to the surface.
11[5] discard the cilantro and bay leaves.
12Remove 2 cups of the soup along with any garlic pieces and puree.
13Stir the puree back into the soup.
14Season with salt and pepper.
15[6] add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the chopped cilantro.
16Cook for 30 minutes.
17Serve in bowls over rice, with lime, a drizzle of sherry, some sour cream.
18chipotles -- dried.
19Rehydrate the way we do dried tomatoes.
20Pickled.
21Big-green ones are a new variety (ap 96)
22note: for extra flavor, a low or no sodium broth may be used instead of or for some of the water.