Monday, September 27, 2010
The best black bean soup redoux
I dont very often repeat a recipe and even more rarely do I re-review it. However I made an exception with this black bean recipe from Bobby Flay's Mesa Grill Cookbook.
Last time I made it I used canned beans. Always good in a pinch, but if you have the time, make this (and all other) recipes with dried. The texture and flavor will great you with a happy hello and at that moment you will never regret the extra time you took.
Black Bean Soup (Adapted from Bobby Flay)
1 lb dried black beans
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
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.