Vegetarian Southwest: Black Bean Chili And Roasted Corn Soup

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* Exported from MasterCook *

 

Black Bean Chili And Roasted Corn Soup

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 27

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds black beans

1 small yellow onion -- chopped

3 tablespoons olive oil

1 large tomato -- chopped

2 teaspoons chopped fresh garlic

1 small green bell pepper -- seeded and chopped

1 poblano chile -- seeded and chopped

1 jalapeno chile -- seeded and diced

1 dried ancho chile

rehydrated and chopped

1 1/2 tablespoons cumin seed

2 tablespoons dried oregano

1 teaspoon cayenne

2 teaspoons paprika

1 bay leaf

water -- to cover

4 cups roasted fresh corn on the cob

1 teaspoon fresh lime juice

1 bunch cilantro -- coarsely chopped

(reserving 8 sprigs for garnish)

4 cups spicy vegetable broth

(vegetable broth simmered

with 1 to 3 chiles of your choice)

1 ounce balsamic vinegar

Salt and pepper -- to taste

1 cup sour cream -- for garnish

 

SERVES 8 TO 12

 

From Chef Christopher T. White, Gate Terra Cotta, Scottsdale, Arizona

 

Soak black beans overnight so they are ready when you assemble the chili

and soup. When beans are ready, set aside.

 

In a large stock pot, saute onion in olive oil until soft. Add the tomato,

garlic, bell pepper, and chiles and cook until tender. Add soaked beans,

cumin seed, oregano, cayenne, paprika, bay leaf and water to cover by 3

inches. Cook, uncovered, over medium heat until beans are tender, adding

more water if necessary. Drain, remove bay leaf, and blend with remaining

ingredients. Garnish with sour cream and cilantro. Serve at once.

 

AUTHOR'S NOTE: If unable to roast whole ears of corn, skip the roasting

step and simply substitute 4 cups fresh, frozen, or well-drained canned corn.

 

Cooking times for the black bean chili are highly variable depending on

size, freshness, et cetera. Cook until tender, and expect this to take at

least an hour.

 

If you are unable to find all the chiles indicated in this recipe, feel

free to add or delete as you see fit.

 

 

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