Wednesday, January 13, 2010

Black Bean Soup

I am a daily reader of the Smitten Kitchen. Many of her recipes look amazing. As soon as I saw this one, yesterday, I knew I had to make it.

This took me about 10 minutes to put together after I can home from dinner out. It was SO good! I didn't make the Chipotle and Toasted Cumin Seed Crème Fraîche but I'm sure it would give this soup an even better flavor and an added depth.

Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche
Adapted from Bon Appetit

Yields 6 main course servings

1 tablespoon olive oil - omitted
2 medium-size red onions, chopped - I used one HUGE red onion
1 medium-size red bell pepper, chopped - didn't have, so omitted
1 medium-size green bell pepper, chopped - didn't have, so omitted
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary)
7 cups hot water (I just used very hot tap water)
2 tablespoons fresh lime juice - used limequats (like kumquats but different)
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper

You're supposed to heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. I didn't do any of that - I just dumped everything in to the crock-pot. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours. I actually cooked it for 8 hours on low, overnight.

Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste. Ladle soup into bowls.

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