Black Bean Soup with Chipotle Peppers and Cumin Cream

Soups | World cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

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.