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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Black Bean Soup   
    Categories: Chilies, Beans, Vegetables, Herbs, Wine   
         Yield: 10 Servings   
       
   MMMMM----------------------------SOUP---------------------------------   
         7 oz Can chipotle chilies in   
              - adobo   
         2 tb Olive oil   
         2    Carrots; peeled; chopped   
         2    Onions; peeled, chopped   
         4 cl Garlic; minced   
         1 c  Red wine   
         2    Jalapeños; seeded, chopped   
         1 lb Dry black beans; do not soak   
         2 qt Mild vegetable or chicken   
              - stock   
         1 tb Dried oregano   
         2    Bay leaves   
         1 tb Kosher salt   
         1 ts Ground black pepper   
              Red wine vinegar   
      
   MMMMM-----------------PICKLED ONIONS & GARNISHES----------------------   
         1 sm Red onion; peeled, thin   
              - sliced   
         2    Limes; fresh squeezed juice   
              Salt   
              Sour cream or Mexican crema   
              Whole cilantro leaves   
              Thin sliced fresh chilies   
              Sliced avocado   
       
     Empty the can of chilies into a blender or food   
     processor. Purée until smooth, scrape into a container,   
     and set aside. Put on a teakettle of water to boil, and   
     keep hot.   
        
     In a large, heavy pot, heat olive oil over medium heat   
     until shimmering. Add carrots, onions and garlic and   
     cook, stirring, until softened but not browned, 5 to 8   
     minutes.   
        
     Pour in wine and let simmer until pan is almost dry and   
     vegetables are coated. Add jalapeños and cook, stirring,   
     just until softened, 2 minutes. Push the vegetables out   
     to the edges of the pot and dollop 2 teaspoons of   
     chipotle purée in the center. Let fry for a minute and   
     then stir together with the vegetables.   
        
     Add beans, stock, oregano and bay leaves. Stir, bring to   
     a boil, and let boil 10 to 15 minutes. Reduce the heat   
     to a simmer and cook, partly covered, stirring   
     occasionally and adding hot water as needed to keep the   
     soup liquid and runny, not sludgy. Continue cooking   
     until beans are just softened and fragrant, 1 to 2   
     hours. Add salt and pepper and keep cooking until beans   
     are soft.   
        
     Meanwhile, make the pickled onions, if using: In a bowl,   
     combine sliced onions, lime juice and a sprinkling of   
     salt. Let soften at room temperature until crunchy and   
     tart, about 30 minutes. Drain and rinse with cold water.   
     Squeeze dry in paper towels and refrigerate until ready   
     to serve. If desired, chop coarsely before serving.   
        
     Adjust the texture of the soup: The goal is to combine   
     whole beans, soft chunks and a velvety broth. Some beans   
     release enough starch while cooking to produce a thick   
     broth without puréeing. If soup seems thin, use an   
     immersion blender or blender to purée a small amount of   
     the beans until smooth, then stir back in. Continue   
     until desired texture is reached, keeping in mind that   
     the soup will continue to thicken as it sits.   
        
     Heat the soup through, taste and adjust the seasonings   
     with salt, pepper, drops of red wine vinegar and dabs of   
     chipotle purée.   
        
     Serve in deep bowls, garnishing each serving with sour   
     cream, pickled onions, cilantro leaves, sliced chiles   
     and avocado as desired.   
        
     Tip: If chipotle chiles are unavailable, use 1 tb each   
     ground cumin and ground coriander. Add to the vegetables   
     at the same point in the recipe, in Step 3.   
        
     By: Julia Moskin   
        
     Yield: 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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