Black bean soup recipes are a dime a dozen -- but the added fresh chilis in this one make it special.
Any fresh chili will do; we have poblano peppers exploding in the backyard (did you know that if you forget to pick them, even poblano's will eventually turn red? Me neither...) so that's what I used today.
1 pound dried black beans, washed
2 T olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 hot or medium chili peppers (about 1/2 cup), chopped
1 cup frozen corn
4 cups vegetable stock
2 t chili powder
2 t cumin powder
1/2 t dried oregano
Juice of 1 lime
Cilantro, for garnish
- Cover beans in several inches of water. Bring to a boil; cook one minute. Cover, turn off heat, and let sit for at least an hour. Drain.
- Heat olive oil over medium heat until shimmering. Cook onions, stirring, about seven minutes. Add garlic and peppers, and continue cooking another five minutes.
- Add corn, stock, and spices. Cover, and simmer over low heat at least an hour, or until beans are soft.
- Add lime juice.
- Using a slotted spoon, remove about 1 cup of beans. In a separate bowl using an immersion blender, blend beans with a little stock from the soup until smooth. Stir back into the main soup pot.
- Serve with cilantro sprigs, if desired.