Thursday, January 12, 2012

Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

I adapted this recipe from smitten kitchen. I didn’t use the slow cooker, instead I substituted canned beans for the dried ones and made it in a pot. I also didn’t have crème fraiche so I used sour cream. I love cumin so I really enjoyed it in the sour cream. And finally, I didn’t have chipotles in a can but I did have chipotle powder.

2-3 servings

2 teaspoon whole cumin seeds
1/4 cup light sour cream
Salt and freshly ground pepper
1 teaspoon olive oil
1 onion, chopped
1/2 a sweet bell pepper, chopped
1 garlic clove, minced
½ teaspoon chipotle powder
1 can black beans, with brine
2 cups broth (I used beef today)
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the sour cream; place the cumin seeds in a pan over medium heat and let them toast until they’re fragrant and starting to turn golden. Coarsely grind the seeds (you can use a grinder if you want) and stir half into the sour cream. Reserve the other half for the soup. Season with salt and pepper then refrigerate until ready to use.

Heat olive oil in a pot over medium-high heat. Add onions and peppers and cook for 5-7 minutes or until they start to turn golden. Add garlic, the rest of the cumin and ground chipotle stirring for about a minute. Add the beans and stock. Cover and cook on medium for 20 minutes.

Transfer half the soup to a blender and puree until smooth then return it to the pot. Stir in lime juice, salt, and pepper. Serve with sour cream and chopped green onions.

January 13 - 1:18pm  I just wanted to add that my version of this soup isn't very thick and it's very strong on cumin flavour. If you don't like cumin this isn't the soup for you. Or maybe you could cut back the amount used.

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