Black Bean Soup With Salsa Cream

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Black Bean Soup With Salsa Cream

 

2 cups dried black beans

2 tablespoons canola oil

2 yellow onions, finely chopped

1 to 2 jalapeno chile, seeded, minced

3 garlic cloves, minced

1 small red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon dried coriander

1 teaspoon dried oregano

8 cups water

2 tablespoons fresh lime juice

2 tablespoons minced fresh cilantro plus 6 cilantro sprigs

salt to taste

freshly ground black pepper to taste

 

Salsa Cream;

1/2 cup sour cream

2 tablespoons fresh lime juice

2 tablespoons purchased fresh salsa

salt to taste

freshly ground black pepper to taste

 

Pick over the beans, discarding any misshapen beans and stones, and rinse well.

In a large pot, combine the beans with cold water to cover by 3 inches. Soak for

at least 4 hours or up to overnight. Alternatively, for a quick-soak method,

bring the beans and water to a rapid simmer (but do not boil), then simmer for 2

minutes. Remove from the heat, cover and let stand for 1 hour. Drain the beans

and set aside.

In a large soup pot over medium heat, warm the oil. Add the onions and sauté

until softened, about 3 minutes. Add the chilies to taste, garlic, bell pepper,

cumin, coriander and oregano. Sauté, stirring frequently, until the vegetables

are softened and the mixture is very aromatic, 7 to 10 minutes.

Add the beans, water and , cover partially and simmer over medium heat until the

beans are soft, 1 to 1 1/2 hours. Remove from the heat .

In a blender or food processor, puree the soup in batches, leaving some texture,

and return the soup to the pot. Alternatively, process with a handheld blender

in the pot until the desired consistency is reached. Add the lime juice, minced

cilantro, salt and pepper. If the soup is too thick, thin it with water. (If you

prefer a velvety consistency, puree the soup until smooth, then pour it through

a fine-mesh strainer into a saucepan.) Reheat gently over medium heat.

Just before serving, make the salsa cream: In a small bowl, stir together the

sour cream, lime juice, salsa, salt and pepper.

Ladle the soup into warmed bowls and garnish each bowl with the salsa cream and

a cilantro sprig.

Serves 6 to 8.