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Monday, September 20, 2010

Black bn soup:

Ingredients:

3 (15.5 oz.) cans black beans
EVOO
1 medium carrot, peeled and coarsely chopped
3 cloves garlic, coarsely choppes
1 c. red wine
1 to 1 1/2 chipotle chiles in adobo
4 c. chicken stock
2 TBSP fresh lime juice salt and freshly ground pepper
8 oz. Mexican crema, creme fraiche, or sour cream
1 scant TBSP ground cumin
1 TBSP fresh lime juice


Heat the olive oil in a medium saucepan over medium heat. Add the carrots, onion, and garlic and good for about five minutes, or until onion is translucent.

Add the wine, bring to a boil, and cook until reduced by half.
Add the beans and reduce the heat to medium. Add the chipotles and stock and simmer for 30 minutes.

While soup is simmering, make crema by combining last three ingredients.
Remove from the heat add lime juice, salt, and pepper to taste. Using a blender or immersion blender, puree half the soup and return it to the pot.

Bring to a simmer before serving. ladle into bowls and top with crema.