Black Bean Soup with Chiles
Serves 6 as main course
This hearty soup can be made in a slow-cooker or Crock Pot.
1 tbsp olive oil
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 garlic cloves, minced
4 tsp ground cumin
1 16-ounce/500 g package of dried black beans
1 tbsp chopped canned smoked Chipotle chilies
7 cups hot water
2 tbsp fresh lime juice
2 tbsp coarse kosher salt
¼ tsp freshly ground black pepper
1 cup plain yogurt
½ cup plum tomatoes, seeded and chopped
¼ cup chopped fresh cilantro (fresh coriander leaves)
- Heat oil in a large, non-stick skillet over medium high heat. Add onions and both bell peppers and sauté until they begin to brown, about 8 minutes.
- Add garlic and cumin, stir and cook about 1 minute.
- Transfer the mixture to a large (6 quart/5 l) stock pot or to a slow cooker (Crock Pot)
- Add beans and chilies, then 7 cups hot water.
- Cover and cook for about 6 hours over low heat (slow simmer) or for Crock Pot on high. Cook until beans are very tender.
- With a slotted spoon, remove about 2 cups of beans and process in a blender or food processed until smooth. Return to the soup.
- Add and stir in lime juice, salt and pepper.
- Ladle soup into serving bowls and add a big dollop of yogurt to each with a sprinkle of tomatoes and cilantro before serving.
Source: "Bon Appetit", March 2004
Copyright © 2001-2012 by The Still Waters Group
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