120 minutes
A hearty and smoky black bean soup with the perfect blend of spices and textures.
Chipotle Chiles In Adobo, pureed
0 oz
tablespoons
Carrots, peeled and chopped
each
Onions, peeled and chopped
each
Garlic Clove, minced
each
cups
Jalapeno Peppers, seeded and chopped
each
Dry Black Beans, dry
0 lb
quarts
Oregano, dried
tablespoons
each
tablespoons
teaspoons
to taste
Red Onion, peeled and thinly sliced
each
each
to taste
Cilantro Leaves, whole
to taste
Fresh Chiles, thinly sliced
to taste
Avocado, sliced
to taste
1. Purée Chipotle Chiles
Begin by puréeing the chipotle chiles in adobo in a blender or food processor until smooth and set aside.
2. Boil Water
Boil some water in a teakettle and keep it hot for later use.
3. Cook Vegetables
Heat the olive oil in a large heavy pot over medium heat. Add the chopped carrots, onions, and minced garlic. Cook them for about 5 to 8 minutes until they are softened but not browned. This softens the vegetables and brings out their natural flavors.
4. Add Red Wine
Pour in the red wine and let it simmer until the pan is almost dry. This will add depth to the soup's flavor.
5. Add Jalapeño Peppers
Add the chopped jalapeño peppers to the pot and cook for about 2 minutes.
6. Add Chipotle Purée
Stir in about 2 teaspoons of the chipotle purée and fry it for about 1 minute. This will bring out the smokiness of the chipotles.
7. Simmer Soup
Add the dry black beans, vegetable or chicken stock, oregano, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 to 2 hours until the beans are tender and the soup is fragrant. This step allows the flavors to meld and the beans to become tender.
8. Season Soup
Once the beans are soft, add the kosher salt and ground black pepper. Adjust the texture of the soup to your liking by using an immersion blender or a regular blender if you prefer it smoother. The goal is to have a velvety soup with whole beans and chunks of vegetables.
9. Pickle Red Onions
While the soup is simmering, pickle the red onions. Combine the thinly sliced red onion with the freshly squeezed lime juice and a pinch of salt. Let it sit for about 30 minutes to soften, then drain, rinse, and pat dry.
10. Adjust Seasoning
Reheat the soup and adjust the seasoning with additional salt, pepper, red wine vinegar, or more chipotle purée if desired. Taste as you go to get the balance just right.
11. Serve Soup
Serve the soup in deep bowls, garnishing with a dollop of sour cream or Mexican crema, a handful of pickled onions, fresh cilantro leaves, thinly sliced fresh chiles, and slices of avocado.
Add a variety of beans, bell peppers, corn, tomato paste, and chili powder, served with cornbread or rice.
Use kidney beans, garam masala, turmeric, tomatoes, and serve with basmati rice or naan.
Use lentils, sweet potatoes, swap chipotle for harissa, smoked paprika for ras el hanout, and serve with yogurt and mint.
Use fire-roasted tomatoes, shredded chicken, and garnish with tortilla strips, cheese, and avocado.
Incorporate coconut milk, add sweet potatoes and plantains, use a scotch bonnet pepper for heat, and serve with coconut rice.
Sauté onions, garlic, and aromatics until well-caramelized to develop depth in the soup.
Allow the soup to simmer gently until beans are completely tender for flavor melding and intensification.
Start with the best possible ingredients. For dried black beans, look for ones that are uniform in size and have a clean, earthy smell.
Add a splash of lime juice or sherry vinegar at the end of cooking to brighten the flavors and balance the smokiness.
Use chipotle peppers in adobo sauce sparingly and adjust to taste for controlled heat and smokiness.
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