From Gemma Petrie
[Ed: Combining chipotle and black beans would never have occurred to me. Until last week. Gemma has written this up over on her blog, Pro Bono Baker, as well. And, for the record, between her, Andrea, and Joanna I’m feeling a little sheepish about my photo skills.]
Ingredients16 ounces dried black beans, rinsed and picked over water 1 tablespoon olive oil 2 red onions, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 green bell pepper, chopped 6 garlic cloves, minced 4 teaspoons ground cumin 2 canned chipotle chiles in adobo sauce, chopped* salt and black pepper 2 tablespoons fresh lime juice 1/2 cup sour cream (optional) cilantro (optional) Preparation
In a large pot, bring the dried beans and 7 cups of water to a boil. Reduce heat and simmer for about 2 to 2 1/2 hours, adding more water if necessary. Cook until the beans are tender. Salt to taste (salting earlier will cause the skins to toughen).**
In a second large pot, heat the oil over medium-high heat and add the onion and bell peppers. Cook until tender and beginning to brown, about 8 minutes. Add the garlic, cumin and chiles and cook for 1 minute. Add the prepared beans. Cover and allow to simmer for about 20 minutes. Season to taste with salt and freshly ground black pepper. Stir in the lime juice. Serve with sour cream and cilantro to garnish.
*This soup is spicy. Reduce the chiles for a milder soup.
**Beans can be prepared a day or two ahead. Allow to cool at room temperature and store in an airtight container in the refrigerator. If you prefer to use canned beans, substitute 7 to 8 cups. Do not drain.