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Spicy Black Beans Soup
w/ chipotle peppers
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Ingredients:
1 Pound Black Beans, dry
Water To Soak Beans
4 Cups Stock, vegetable, chicken or water
4 Cups Water, maybe more, divided
2 Tbs. Olive Oil
1 Carrot
1 Green Pepper
5 Cloves Garlic
1/2 Onion
| Spice Blend:
2 Chipotle Peppers
2 Tbs. Dark Chili Powder
1 Tbs. Cumin, ground
2 tsp. Oregano, dry or fresh
1 tsp. Coriander, ground
1/4 Cup Cilantro, rough chop
1 Pinch Salt, if needed*
* Some vegetable and chicken stocks have enough salt for the recipe.
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Place dry beans into a large bowl.
Add about 6 cups of water to the bowl.
Make sure beans are well covered with water.
Leave beans out on the counter overnight.
You can also toss them in the fridge.
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After about 12 hours beans will absorb most of the water and swell up to about 4 times their original size.
Beans are now ready to cook.
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Drain beans and water into a colander.
Place colander into the sink and spray off the beans with cold water.
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Place beans into a soup pot.
Cover beans with cold water.
Water should be about 2 inches over the top of the beans.
Place pot onto the stove.
Bring water and beans to a boil.
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Beans need only boil for one minute.
After about a minute a white foam will come to the top of the beans.
Remove the pot from the heat.
Use a ladle to remove as much of the foam as you can.
Bring the beans back to the sink.
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Pour the beans back into the colander.
Rinse the beans off with cold water.
Rinse the soup pot out with water.
Place the clean beans back into the clean soup pot.
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Add 4 cups of stock & 2 cups water to the beans.
Bring liquid to a boil; turn heat down to a simmer.
Simmer beans one hour, stirring from time to time.
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While beans are simmering:
Place 2 chipotle peppers into a plate.
Be sure to use some of the sauce from the can.
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Chop peppers into small pieces.
Scrape peppers and sauce into the beans.
Peppers are best chopped on a plate because they will stain your cutting board.
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Rinse and dry carrot and pepper.
Peel onion and garlic.
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Cut carrot, pepper and onion into a small dice.
Chop the garlic.
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Place oil and vegetables into a pan.
Place pan over medium heat.
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Slowly cook and stir the vegetables until they are cooked all the way through.
Carrots and peppers will be soft at this point.
Remove vegetables from the heat and reserve until the beans have finished simmering for the first one hour.
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Rinse, shake dry and rough chop cilantro.
Gather and measure the spices.
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After the beans have simmered for one hour, add the cooked vegetables, cilantro and spices.
Add a cup of water and mix everything together.
Bring liquid back to a simmer and cook for another 45 minutes.
You will most likely need to add the 4th. cup of water during this time.
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Soup is ready when beans are soft and mushy.
This can take a little longer if beans have been sitting at the grocery store for a long time.
They may also need more cooking time and water if they are from an older crop.
Garnish soup with diced onion, cilantro and chipotle peppers (if you like it extra hot).
Goes great with New Taste Cornbread.
Can also place one ladle of beans into a bowl with one ladle of Poblano Corn and a few avocado slices for a great lunch or side dish.
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