How To make Black Bean Soup Chipotle"Smoke"
1 pound dried black beans
2 tablespoons extra virgin olive oil
1 large clove garlic
crushed
3 quarts water :
(see note)
2 bay leaves
1 small dried red chipotle chili pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
4 sprigs cilantro large, whole
4 tablespoons flat leaf parsley :
chopped
salt and pepper 1 red bell pepper -- 1/4-inch dice
2 tablespoons brown sugar
2 tablespoons dry sherry
2 teaspoons fresh lime juice
1/4 cup cilantro chopped
cooked rise lime slices sour cream
[1] Sort beans, discard stones. Soak overnight, covered with 2 inches of water. Drain the beans and rinse several times in cold water. Set aside. [2] Place oil in large, heavy pot over medium heat, add onion, cook 15 minutes, or until wilted, adding the garlic during the last 5 minutes. [3] Add reserved beans, water, bay leaves, dried chili, cumin and oregano. Gently bruise the cilantro sprigs. Tie them together and add to the pot along with 2 tablespoons chopped parsley. [4] Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2 hours, reducing the heat if necessary. Skim any foam that rises to the surface. [5] Discard the cilantro and bay leaves. Remove 2 cups of the soup along with any garlic pieces and puree. Stir the puree back into the soup. Season with salt and pepper. [6] Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice, with lime, a drizzle of sherry, some sour cream.
Chipotles :
Dried. Rehydrate the way we do dried tomatoes. Pickled. Big-green ones are a new variety (ap 96)
Note: For extra flavor, a low or no sodium broth may be used instead of or for some of the water.
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Today I am sharing how to make this delicious soup. It is very filling and perfect for the upcoming cold weather.
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Full recipe (also has Instant Pot and slow cooker methods):
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Home Canning Chipotle Garlic Black Beans With Linda's Pantry
Today I am bringing you a video on how I canned 2 canner loads of chipotle garlic black beans
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Mexican Black Bean Soup
Chipotle peppers in adobo sauce make a spicy base for this festive Mexican black bean soup. Loaded with corn, black beans, cooked brown rice and generously topped with diced tomatoes, red onion, sliced avocado, sour cream and, or course, cilantro. Get the recipe:
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This Raspberry Chipotle Black Bean Dip is going to be your new favorite! Morgan from the Bobby Bones show stopped by Circle Kitchen to share her delicious dip recipe. Full recipe from the Circle Kitchen here:
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Black Beans in Chipotle Adobo Sauce | The Vegan Test Kitchen
Round out the perfect Mexican meal with these black beans in chipotle adobo sauce from the Veganomicon.
*gluten free *soy free
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Black Beans in Chipotle Adobo Sauce:
Beans:
2 (15 oz) cans black beans, drained/rinsed
1 bay leaf
3 cups cold water
1 large onion, peeled and halved (NOT half moon)
salt and freshly ground black pepper (I recommend 1/2 tsp salt or to taste)
Chipotle adobo sauce:
1 large onion, cut into small dice
4 cloves garlic, minced
3 tbsp olive oil
2 chipotle peppers in adobo, minced
2 tbsp adobo sauce from the chipotles
Music:
Night Rider by Neil Krin
A Spanish Affair by neilcross
Sorry Sergio by Carlton Banksy
Latin Chill by brownhousemedia