Comfort Black Bean Soup Food

BEST BLACK BEAN SOUP

Steps:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

COMFORT BLACK BEAN SOUP

Steps:

• For the Beans:.
• Place bean, ham, bay leaves, water and baking soda in large saucepan with tight-fitting lid.
• Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface.
• Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/2 to 2 1/2 hours (if necessary, add additional cup of water and continue simmering until beans are tender); do not drain beans.
• Discard bay leaves.
• Remove ham steak (which has taken on a weird black bean color), cut into 1/4 inch cubes and set aside.
• For the Soup:.
• Heat oil in 8 quart dutch oven over medium heat until shimmering but not smoking; add onions, carrot, celery and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12-15 minutes.
• Reduce heat to medium-low and add garlic and cumin; cook, stirring constantly, until fragrant, about 3 minutes.
• Stir in beans, beans cooking liquid, chipotle chili, adobo sauce and chicken broth.
• Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.
• To finish the soup: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender; process until smooth, and return to pot.
• Stir together cornstarch and water in small bowl until combined, then gradually stir about half of the cornstarch mixture into the soup; bring to boil over medium heat, stirring occasionally, to fully thicken.
• If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup, return to boil to fully thicken.
• Remove from heat and stir in lime juice and reserved ham.
• Ladle into bowls and pass garnishes.