I recently realized that I had Bobby Flay's Mesa Grill Cookbook, and that I had badly neglected it. I took it with me to read on my trip last week (yes, I read cookbooks like they are novels) and came to the conclusion that is was time to use it with a vengeance.
The first recipe I decided to try was Black Bean Soup. I have had a go-to recipe for several years and really hadnt bothered to try a new one. I figured, why mess with ease and flavor? Well now I am glad I stepped out of the comfort zone. This soup really isnt any more difficult, and the flavor is AMAZING! It is even better the next day when it becomes thicker and more like a chili. If you love bean soups at all, I highly recommend you try this one today!
Oh and to go with it, Mesa Grill's famous Blue Corn Muffins. Dont worry. You will see those tomorrow...
Black Bean Soup (Adapted from Bobby Flay)
1 tablespoon olive oil
1 medium carrot, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup red wine
3 jalapenos, chilies roasted, peeled and seeded
1 poblano chile, chilie roasted, peeled and seeded
3 cans black beans
4 cups low sodium chicken broth or water
2 tablespoons fresh lime juice
pepper, freshly ground
Heat olive in in a medium saucepan over medium heat. Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent. Add wine, bring to a boil and cook until reduced by half.
Reduce heat to medium and add beans, chilies and broth. Simmer for 30 minutes.
Remove from heat and add lime juice and salt and pepper to taste.
Using a blender or food processor, puree half of the soup and return it to the pot. Bring back to a simmer before serving.
Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.