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Black Bean Soup Featured

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MAKES ABOUT 8 SERVINGS

Courtesy of Chef Justin Girouard of The French Press in Lafayette

 

·         2 tablespoons olive oil

·         1½ cups chopped yellow onion

·         1½ cups chopped green bell pepper

·         2 tablespoons chopped jalapeño,

seeds removed (about 2 peppers)

·         1 tablespoon minced garlic

·         1 (1-pound) bag dried black

beans, soaked overnight and drained

·         2½ to 3 quarts chicken broth,

divided

·         ¼ cup balsamic vinegar

·         ¼ cup sugar

·         2 bay leaves

·         2 sprigs fresh thyme

·         1 tablespoon chili powder

·         1 teaspoon ground cumin

·         1 teaspoon ground coriander

·         ½ teaspoon cayenne pepper

·         ½ teaspoon kosher salt

·         ½ teaspoon ground black pepper

·         2 cups heavy whipping cream

·         2 cups whole milk

Garnish: sour cream and fresh

Cilantro

 

1. In a stockpot, heat oil over

medium-high heat. Add onion, bell

pepper, jalapeño, and garlic; cook,

stirring often, until vegetables are

tender, about 10 minutes.

 

2. Add beans, 2 quarts chicken

broth, vinegar, sugar, bay leaves,

thyme, chili powder, cumin, coriander,

cayenne, salt, and pepper. Bring

mixture to a low boil, and cook for

2 hours or until beans are soft,

adding more broth to maintain

liquid level.

 

3. Remove from heat, and let cool.

Working in batches, purée soup in a

blender until smooth.

 

4. Return soup to pot. Add cream

and milk, whisking to combine. Bring

to a low boil over medium-heat,

stirring often. Serve immediately,

and garnish with sour cream and

cilantro, if desired.

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