Wednesday, October 1, 2008

Black Bean Soup with Cumin Crema

This was so tasty. Unfortunately, it didn't photograph nearly as well. Okay, I'll be honest. I didn't really try to get a great photo because I knew it wouldn't turn out well. It's dark brown and mostly liquid; not exactly beauty food. But take my word for it, it was SOOOO tasty. If you're looking for a hearty meal that isn't meat based, this is it!


Black Bean Soup with Cumin Crema
adapted from Bobby Flay, Mesa Grill Cookbook


Ingredients:


3 (15.5 oz.) cans black beans
2 TBSP olive oil

1 medium carrot, peeled and coarsely chopped

3 cloves garlic, coarsely choppes

1 c. red wine

1 to 1 1/2 chipotle chiles in adobo

4 c. chicken stock (use vegetable stock to make vegetarian)
2 TBSP fresh lime juice
salt and freshly ground pepper
8 oz. Mexican crema, creme fraiche, or sour cream

1 scant TBSP ground cumin

1 TBSP fresh lime juice


Directions:


1. Heat the olive oil in a medium saucepan over medium heat. Add the carrots, onion, and garlic and good for about five minutes, or until onion is translucent.


2. Add the wine, bring to a boil, and cook until reduced by half.


3. Add the beans and reduce the heat to medium. Add the chipotles and stock and simmer for 30 minutes.


4. While soup is simmering, make crema by combining last three ingredients.


5. Remove from the heata nd ass the lime juice, salt, and pepper to taste. Using a blender or immersion blender, puree half the soup and return it to the pot.

6. Bring to a simmer before serving. ladle into bowls and top with crema.

4 comments :

Elly said...

Ooh I have been wanting to try making a black bean soup and this one sounds really good.

Maryanna said...

I love black bean soup, and this one with cumin crema sounds delish!

Katie said...

I LOOOVE black bean soup. it's my ultimate fave. This would be awesome with a big chunk of crusty bread. yum!

Melissa said...

Love your blog, I gave you the E award, check out the latest post on my blog :)