Serves 8
This soup came from a local Denver restaurant and must be served with the salsa and chipotle crema. I keep the chipotle crema on hand for omelettes, burritos, carne asada, carnitas, chili.....
4 ounce chopped bacon
1 onion chopped
1 rib of celery chopped
4 cloves of chopped garlic
1 pound dry black beans soaked in water overnight
8 ounces chicken stock
1 teaspoon Ezpazote
1 teaspoon cumin
salt and pepper to taste
Render bacon, add celery, onions, and garlic and carmalize. Add black beans, chicken stock, Epazote, and cumin- cook until beans are tender. Puree until smooth and season to taste with pepper and salt. garnish with drizzled Chipotle Crema and a dollop of fresh tomato salsa.
Chipotle Crema
one 7 ounce can chipotle pepper in adobo sauce-
1 cup sour cream
Blend chipotle peppers and sour cream in a blender or food processor until smooth.
Tomato Salsa
2 vine ripened red tomatoes, seeded and diced to 1/4"
1 shallot diced
1 jalapeno pepper, seeded, pith removed, diced
1/2 clove garlic minced
1/2 bunch cilantro chopped
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste
Mix all ingredients together and season with salt and pepper.
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5 comments:
I can't wait to make this. Except, what's ezpazote?
Thanks for the great recipes!
And appx. how long does it take till the beans are tender?
I found ezpazote in the mexican section of the grocery but haven't used it yet. It looks like a bag of twigs and bird's nest construction materials. I substituted oregano in my last two soups. Penzeys Spices describes it: "Adds sweet, mild flavor to Mexican dishes"
The beans take a couple of hours before they're tender enough to blend. The soup is ruined if you puree them before they're completely done. Next time I may just substitute a couple of cans of black beans.
Thanks for the tips. I'm making this. The crema sounds fantastic as well.
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