chili powder cooked black beans corn tortillas crème fraîche or low-fat sour cream finely chopped fresh cilantro garlic– skinned and minced ground chipotle to taste lime juice medium carrots – seeded and cut 1/4” dices medium poblano peppers – seeded and cut 1/4” dices medium Spanish onion – peeled and cut 1/4” dices olive oil reserved cooking liquid from the beans or water sea salt sea salt to taste sunflower or canola oil tequila Appetizers

Wedding Food Ideas: Classy Black Bean Soup

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Wedding Food Ideas: Classy Black Bean Soup

Wedding Food Ideas: Classy Black Bean Soup
Classy Black Bean Soup
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Print Recipe
via: Food & Style
Servings Prep Time
6 40 minutes
Servings Prep Time
6 40 minutes
Wedding Food Ideas: Classy Black Bean Soup
Classy Black Bean Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
via: Food & Style
Servings Prep Time
6 40 minutes
Servings Prep Time
6 40 minutes
Ingredients
  • 3 tablespoons olive oil
  • 2 cups medium poblano peppers – seeded and cut 1/4” dices
  • 2 cups medium Spanish onion – peeled and cut 1/4” dices
  • 4 cloves garlic– skinned and minced
  • 1 tablespoon chili powder
  • 1/4 to 1/2 tbps ground chipotle to taste
  • 3/4 cup medium carrots – seeded and cut 1/4” dices
  • 5 cups cooked black beans
  • 6 cups reserved cooking liquid from the beans or water
  • 1 1/4 teaspoons sea salt to taste
  • 1 tablespoon lime juice
  • 1 tablespoon tequila
  • 4 corn tortillas
  • 3 tablespoons sunflower or canola oil
  • 1 pinch sea salt
  • 2 tablespoons crème fraîche or low-fat sour cream
  • 1/4 cup finely chopped fresh cilantro
Servings:
Units:
Instructions
  1. Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and poblano peppers. Sauté for 2 minutes until the peppers soften. Add the onions and sauté for 7 to 8 minutes, until golden-brown. Add the garlic, chili powder, chipotle and carrots. Sauté for 1 minute. Add the black beans, reserved cooking liquid and salt.
  2. Bring the soup to a boil. Reduce heat to medium to medium-low, cover and simmer for 20 to 25 minutes, until carrots are tender. Purée the soup with a stick blender or food processor so that it’s creamy, but still a bit chunky. Add the lime juice and Tequila. Adjust the salt and thin the soup with additional water if needed.
  3. Cut the corn tortillas in half. Cut each half in 1/8” julienne strips. Heat a large skillet to high heat. Add the oil and the tortilla strips and reduce the heat to medium-high. Toss well so that the tortilla strips are well coated with the oil and spread them over the whole surface of the pan. Sauté for 6 to 8 minutes until the strips are golden, tossing occasionally. Remove from heat and spread on a tray lined with paper towels. Sprinkle with sea salt and let cool to room temperature.
Cook’s note: The tortilla strips can be made up to 3 days ahead. Store at room temperature in a sealed container.
  1. Step 4: Ladle soup in bowls. Spoon a small dollop of crème fraîche or sour cream in the center of each bowl. Sprinkle with the cilantro, top with the shoestring tortillas and serve.
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