Subj : Freezer Friendly - 02 To : All From : Dave Drum Date : Thu Sep 15 2022 09:56:52 "I have made lifelong friends with this soup," wrote Julia Moskin, and we believe her. Black beans, also known as turtle beans, make a complex, silky broth, so it doesngCOt need meat for seasoning like some bean soups do. This recipe calls for chipotle chiles, but ground cumin and ground coriander are a milder substitute. Make a batch of cornbread - cut into wedges and plastic-wrapped so they can be frozen and thawed as needed - to go alongside. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best Black Bean Soup Categories: Chilies, Beans, Vegetables, Herbs, Wine Yield: 10 servings MMMMM----------------------------SOUP--------------------------------- 7 oz Can chipotle chilies in - adobo 2 tb Olive oil 2 Carrots; peeled; chopped 2 Onions; peeled, chopped 4 cl Garlic; minced 1 c Red wine 2 Jalape+Xos; seeded, chopped 1 lb Dry black beans; do not soak 2 qt Mild vegetable or chicken - stock 1 tb Dried oregano 2 Bay leaves 1 tb Kosher salt 1 ts Ground black pepper Red wine vinegar MMMMM----------------PICKLED ONIONS & GARNISHES (--------------------- 1 sm Red onion; peeled, thin - sliced 2 Limes; fresh squeezed juice Salt Sour cream or Mexican crema Whole cilantro leaves Thin sliced fresh chilies Sliced avocado Empty the can of chilies into a blender or food processor. Pur++e until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot. In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes. Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalape+Xos and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle pur++e in the center. Let fry for a minute and then stir together with the vegetables. Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft. Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving. Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without pur++eing. If soup seems thin, use an immersion blender or blender to pur++e a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits. Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle pur++e. Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired. Tip: If chipotle chiles are unavailable, use 1 tb each ground cumin and ground coriander. Add to the vegetables at the same point in the recipe, in Step 3. By: Julia Moskin Yield: 10 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Chicken Tikka Masala not fish 'n chips is the national British dish. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200) .