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Mild poblano peppers add texture and smoky depth to this gluten-free, vegan black bean soup. Adaptable based on your pantry ingredients.
For the soup:
Heat oil in a medium saucepan or soup pot over medium high. Add red onion (reserving 2 tablespoons for the salsa), poblanos, scallions (if using), and jalapeno and cook until softened, about 5 minutes. Add garlic, chili powder, coriander, and cumin and cook for a couple minutes, stirring frequently.
Add black beans and your choice of liquid, and raise heat to a boil. Reduce heat, and simmer for about a half hour, or until desired thickness is reached. Stir every 5 to 10 minutes, smashing some of the beans against the side of the pot with a wooden spoon (while holding the pot securely). This will thicken the base of the soup. When done, remove from heat, cool slightly, then add lime juice and zest, cilantro, and salt and pepper to taste. While the soup simmers, prepare the salsa.
To serve, scoop a little rice (if using) to the side of each bowl, fill with bean soup, and serve with salsa and all the other optional condiments.
For the salsa:
Finely chop the reserved 2 tablespoons of chopped red onion—you’ll want much smaller pieces than used for the soup. Combine with diced apple, cilantro and lime juice. Cover and refrigerate up to a few days.
Recipe adapted from Black Beans and Rice with Chicken and Apple Salsa, Bon Appetit, January 2012.
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