Black Bean Soup With Chipotle And Toasted Cumin Seed Crème Fraîche Recipe

Name: Black Bean Soup With Chipotle And Toasted Cumin Seed Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium-size red onions, chopped; 1 medium-size red bell pepper, chopped; 1 medium-size green bell pepper, chopped; 4 garlic cloves, minced; 4 teaspoons ground cumin; 1 16-ounce package dried black beans; 1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary); 7 cups hot water (I just used very hot tap water); 2 tablespoons fresh lime juice; 2 teaspoons coarse kosher salt; 1/4 teaspoon ground black pepper; *** Toasted Cumin Seed Creme Fraiche ***; (Hacked from Bobby Flay); 1 tablespoon whole cumin seeds; 1 cup crema or creme fraiche (or make your own crema, make your own creme fraiche, or swap sour cream or yogurt, for a close-enough taste); Salt and freshly ground pepper

Servings: persons

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary)
7 cups hot water (I just used very hot tap water)
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
*** Toasted Cumin Seed Creme Fraiche ***
(Hacked from Bobby Flay)
1 tablespoon whole cumin seeds
1 cup crema or creme fraiche (or make your own crema, make your own creme fraiche, or swap sour cream or yogurt, for a close-enough taste)
Salt and freshly ground pepper

1
Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and saute until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours.
2
Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of toasted cumin seed cream (below) over each bowl and serve.
3
**Toasted cumin seed crema
4
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste.
5
Do ahead: This soup keeps great in the fridge, and even thickens a bit. In a good way!

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium-size red onions, chopped, 1 medium-size red bell pepper, chopped, 1 medium-size green bell pepper, chopped, and more.

Yes, Black Bean Soup With Chipotle And Toasted Cumin Seed Crème Fraîche falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Soup With Chipotle And Toasted Cumin Seed Crème Fraîche

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