chili chili !
Black Bean Soup
Sour Cream Soup Topping
3 cups—cooked black beans, divided
2 cups—chopped JUST BELL PEPPERS
6 cloves—garlic, minced
2—jalapeno peppers, finely chopped
1 Tbsp.—ground mustard
2 Tbsp.—ground cumin
1/2 cup—lemon juice
1 cup—rice wine vinegar
1 bunch—cilantro, chopped
salt and pepper to taste
4 Tbsp.—olive oil
Topping: In food processor, blend well 3/4 cup JUST BELL PEPPERS, 1
cup sour cream, 1/4 cup chopped basil and 2 Tbsp. lemon zest. Refrigerate
up to 1 hour.
Puree 1-1/2 cups of cooked beans; set aside. (Save water from cooked
beans.) In soup pot, saute in olive oil over medium high heat JUST BELL
PEPPERS, onion, garlic and jalapeno, about 10 minutes. Add paprika,
mustard and cumin; saute 1 minute more. Add to pot black bean puree,
whole cooked beans and saved black bean water. Add lemon juice, rice
wine vinegar and cilantro. Stir well. Add additional water if soup is
too thick. Bring soup to a slow boil and simmer 5 minutes. Remove from
heat and season with salt and pepper.
Spoon 1 cup soup into bowls. Top with 2 Tbsp. Sour Cream Soup Topping.
by: Laurence Mark Anthony, Mendocino Bakery & Cafe