Black Bean Soup with Chipotle Peppers and Cumin Cream
⏳ 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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