Update and Redux: C – This soup made me love beans. I have hated beans most of my life. The texture is mushy and it’s usually flavorless. As a vegetarian, it’s really hard to find a good protein source that is also filling. If I could eat this soup daily, I would. It’s so delicious and filling. I couldn’t believe how good beans could be until I had this soup.
C – Have you ever looked at a recipe and imagined what it would taste like?
I do it all the time. Since we have been doing this blog, we have been getting really good at imaging what things will taste like. Sometimes, I can even predict something will taste bad just by looking at the ingredients.
Like, for example, when Jim wanted to make a braised pork and celery root dish. I knew that was going to be a bad experience. It was.
This black bean soup recipe was one that I looked at and immediately thought it was going to be good.
I don’t usually say that about a dish with beans. This time I was really excited.
When I made this soup, I discovered that I had underestimated just how good it was going to be. WOW! It was amazing.
This soup was so flavorful. There was a nice spiciness to it. But, not so spicy that you couldn’t eat it. I loved all the herbs and rich flavors.
The sherry made a simple soup rich and delicious. The orange added a refreshing taste that was perfect. The chopped tomatoes and cilantro added a bit of freshness that complemented this winter soup really well.
I am still amazed.
|Vegetarian Soup and Stew Week: Spicy Black Bean Soup|
- 2 cups dried black beans, soaked and soaked overnight
- 6 cups cold water
- 1 fresh oregano sprig
- 2 bay leaves
- 2 fresh sage leaves
- 1 Tbsp olive oil
- 1 large yellow onion, thinly sliced
- Salt and cayenne pepper
- ½ tsp dried oregano, toasted
- 8 garlic cloves, chopped
- 2 Tbsp Chipotle puree (blend 2 chipotle with juice and add 1 teaspoon vinegar)
- 2 dried Ancho chilis
- ¼ cup dry sherry
- 1 fresh tomato peeled, seeded and chopped. Divided.
- ½ cup fresh orange juice
- 1 Tbsp chopped cilantro
- Roast Ancho chilies in a 400 degree oven for 5 minutes until they are lightly toasted.
- Soak in water for 10 minutes. Remove tops and seeds. Add to a food processor and grind until fine.
- Rinse and drain beans. Place them in a pot with the cold water, oregano, bay leaves and sage.
- Bring to a boil, then reduce heat to simmer, uncovered, until the beans are soft. About 20 to 30 minutes.
- Heat oil in a saute pan and add onions, ½ teaspoon salt, ⅛ teaspoon cayenne and the toasted oregano.
- Cook over medium heat until the onions are soft. About 7 to 8 minutes.
- Add garlic, Chipotle puree and 1 heaping tablespoon of Ancho chili puree. Saute for 3 to 4 minutes.
- Add sherry and simmer until it is reduced to ½. About 1 to 2 minutes.
- Add half the tomatoes and ½ teaspoon salt. Cook for 10 minutes.
- Set aside 1½ cup beans and remove herbs and bay leaves.
- Combine the rest of the beans and their broth with the tomatoes and onions.
- Puree in a blender or food processor.
- Pass through a food mill to remove the bean skins and return the puree to the pot.
- Add the reserved beans and orange juice.
- Season with salt and cayenne to taste.
- Cover and cook over low heat for 30 minutes.
- Toss the tomatoes and cilantro together.
- Garnish each serving with a spoonful of the mixture.
We ate this with tortilla chips. I loved every bit of it.
Hope you try it. It was delicious.
Adapted from “Fields of Greens: New Vegetarian Recipes From the Celebrated Greens Restaurant” By Annie Somerville.