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Black Bean Soup with Chipotle Peppers and Cumin Cream

Black Bean Soup with Chipotle Peppers and Cumin Cream

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Soups | World cuisine

⏳ Time

6 hours

🥕 Ingredients

12

🍽️ Servings

6

Description

You can find the recipe for cumin cream here http://www.commonrestaurant.com/recipe/7279/.

Ingredients

  • Olive Oil - 1 tablespoon
  • Spanish onions - 2 heads
  • Orange Bell Peppers - 1 piece
  • Orange Bell Peppers - 1 piece
  • Garlic - 4 cloves
  • Ground Cumin - 4 teaspoons
  • Black Tomatoes - 15.9 oz
  • Chipotle Pepper Paste - 1 tablespoon
  • Water - 7 cups
  • Lime Juice - 2 tablespoons
  • Coarse Salt - 2 teaspoons
  • Ground Black Pepper - ¼ teaspoon

Step by Step guide

Step 1

Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and both finely chopped bell peppers. Sauté for about 8 minutes until the vegetables are slightly browned.

Step 2

Add the minced garlic and cumin and stir for 1 minute. Transfer the mixture to a slow cooker and add the beans and finely chopped chipotle peppers. Pour in 7 cups of hot water, cover, and cook until the beans are very soft, about 3-6 hours.

Step 3

Transfer 2 cups of the cooked beans to a blender and puree until smooth. Return the mixture to the slow cooker and add the lime juice, salt, and pepper. Mix well and add more salt if needed.

Step 4

Ladle the soup into bowls and top with a small amount of cumin cream.

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