Cook The Book: Rick Bayless'S Black Bean Soup Recipe

Name: Cook The Book: Rick Bayless'S Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound (1 1/2 cups) dried black beans, picked over; ½ cups water; 6 ounces (about 1 link) Mexican-style chorizo, casing removed and crumbled; 1 stalk fennel, chopped; 1 medium onion, chopped; 3 chipotle chiles in adobo, chopped; 4 teaspoons salt, or more to taste; 1/2 teaspoon freshly ground black pepper; 12 medium shrimp, peeled and deveined if necessary; 5 corn tostadas, broken up or a handful of corn tortilla chips; 1/2 cup crumbled queso fresco or cheddar cheese

Servings: persons

3/4 pound (1 1/2 cups) dried black beans, picked over
½ cups water
6 ounces (about 1 link) Mexican-style chorizo, casing removed and crumbled
1 stalk fennel, chopped
1 medium onion, chopped
3 chipotle chiles in adobo, chopped
4 teaspoons salt, or more to taste
1/2 teaspoon freshly ground black pepper
12 medium shrimp, peeled and deveined if necessary
5 corn tostadas, broken up or a handful of corn tortilla chips
1/2 cup crumbled queso fresco or cheddar cheese

1
In a large pot, place the beans and cover with 6 cups of water. Bring to a boil over high heat, then turn the heat off and let the beans sit for 1 hour. Drain.
2
Return the beans to the pot and cover with the remaining 6 cups of water. Bring to a boil over high heat, then reduce the heat to low, stir in the chorizo, fennel, onion, and chipotle chiles in adobo, partially cover, and simmer until the beans are tender, about 2 hours.
3
Transfer the soup to a blender, in batches if necessary, and blend until it forms a smooth puree. Return the soup to the pot, add the salt and pepper, stir, and heat over medium heat until hot, then add the shrimp and cook until they are orange-red, 3 to 4 minutes. Serve the soup in individual bowls garnished with the tostadas and crumbled cheese.

522

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 11 ingredients. The key ingredients include: 3/4 pound (1 1/2 cups) dried black beans, picked over, ½ cups water, 6 ounces (about 1 link) Mexican-style chorizo, casing removed and crumbled, 1 stalk fennel, chopped, and more.

Yes, Cook The Book: Rick Bayless'S Black Bean Soup 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.

Cook The Book: Rick Bayless'S Black Bean Soup

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