Blackbeanchipotlesoup Recipes

CHIPOTLE BLACK BEAN SOUP RECIPE

Steps:

• Rinse the beans thoroughly and remove any bad seeds from the bunch.
• Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
• Add the diced onion and cook for 3 to 5 minutes, or until softened.
• Add garlic and cook for about 30 seconds, or until fragrant.
• Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
• Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
• Remove from heat and take out the bay leaves.
• Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
• Enjoy!

CHIPOTLE BLACK BEAN SOUP

Steps:

• Purée the can of chipotle chiles and their sauce in a blender or mini-food processor. Transfer the puree to a small dish and reserve.
• In a Dutch oven or heavy bottomed large pot, heat the oil over medium heat and when it is hot add the carrots, onions, 3/4 of the bell pepper and the jalapeño peppers. Sauté until the onions are soft, about 5 minutes; then stir in the garlic and cook an additional 30 seconds.
• Pour in the red wine and boil for 1-2 minutes to burn off the alcohol. Add 1 tablespoon of the reserved puréed chipotle mixture and stir in the black beans, vegetable broth, seasoning mix, bay leaves, salt and pepper. Increase the heat and boil for 10 minutes; then reduce the heat to low and simmer, partly covered, for 1-1/2 hours, stirring occasionally until the beans are soft but not mushy. Add additional chicken broth or water as needed for a soupy consistency.
• Remove 2 cups of the beans and pulse in the food processor or use an immersion blender. Add the mix back into the soup and stir to combine. Taste and add additional puréed chipotle chiles according to your personal preference.
• Ladle soup into serving bowls and garnish with the remaining red pepper bits, sliced green onion, lime wedges and crispy corn tortilla strips.

CHIPOTLE-BLACK BEAN SOUP

Steps:

• To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
• Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
• Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
• Ladle soup into each of 4 bowls; top with yogurt and cheese.

BLACK BEANS IN CHIPOTLE ADOBO SAUCE

Steps:

• Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
• While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
• Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

BLACK BEAN CHIPOTLE DIP

Steps:

• Drain and rinse black beans. Mash with a potato masher.
• Combine beans, sour cream, tomato paste, chipotle chile pepper and cumin. Refrigerate 20 minutes.
• Garnish top of dip with onion, tomato and cilantro. Serve with tortilla chips.
• If you like a spicier dip, add some cayenne pepper to taste.

QUICK BLACK BEAN SOUP

Steps:

• Drain some of the liquid from 2 cans black beans.
• Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
• Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

BLACK BEAN SOUP WITH CHIPOTLE CHILES

Steps:

• Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. 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 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
• Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

BLACK BEAN CHIPOTLE SOUP

Steps:

• In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended. , Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.