BLACK BEAN SOUP WITH CHIPOTLE CHILES
From choclytcandy 14 years agoIngredients
- beans shopping list
- 1 pound dried black beans (2 cups), rinsed and picked over shopping list
- 4 ounces ham steak , trimmed of rind shopping list
- 2 bay leaves shopping list
- 5 cups water shopping list
- 1/8 teaspoon baking soda shopping list
- 1 teaspoon table salt shopping list
- Soup shopping list
- 3 tablespoons olive oil shopping list
- 2 large onions , chopped fine (about 3 cups) shopping list
- 1 large carrot , chopped fine (about 1/2 cup) shopping list
- 3 ribs celery , chopped fine (about 1 cup) shopping list
- 1/2 teaspoon table salt shopping list
- 5 - 6 medium cloves garlic , minced or pressed through garlic press (about 1 1/2 tablespoon) shopping list
- 1 1/2 tablespoons ground cumin shopping list
- 1 tablespoon minced chipotle chiles in adobo shopping list
- 2 teaspoons adobo sauce shopping list
- 6 cups low-sodium chicken broth shopping list
- 2 tablespoons cornstarch shopping list
- 2 tablespoon water shopping list
- 2 tablespoons lime juice , from 1 to 2 limes shopping list
- Garnishes shopping list
- lime wedges shopping list
- minced fresh cilantro leaves shopping list
- red onion , finely diced shopping list
- avocado , diced medium shopping list
- sour cream shopping list
How to make it
- 1. FOR THE BEANS: Place beans, ham, bay, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak (ham steak darkens to color of beans), cut into 1/4-inch cubes, and set aside.
- 2. FOR THE SOUP: Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes. Reduce heat to medium-low and add garlic and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, chipotle chiles, adobo sauce, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.
- 3. TO FINISH THE SOUP: Ladle 1 1?2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.
People Who Like This Dish 2
- mommyluvs2cook Santa Fe, TX
- boosan21 Pleasant Valley, CT
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