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Black Bean Soup
When I make black bean soup I always used to start with dried black beans and prepare them from scratch. With this recipe I decided to use canned beans to demonstrate that the old method isn't necessary to produce an excellent dish. Not to mention that is all comes together way faster.
When the beans are ready I use an immersion wand to puree the beans, or place them in a blender and whirr. Serve with a dollop of sour cream on top and sprinkle with chives.
Using a pot or Dutch oven large enough for all ingredients saute the onion, bell pepper, bay leaves and chiles de arbol until the onion is soft and translucent, 8 to10 minutes. Add garlic and seasonings and cook an additional minute or so until aromatic. Add the beans, chipotle and the broth. Bring to a slow simmer and cook for about 45 minutes or so to allow the broth to reduce. During the last 5 minutes or so add the lime juice, vinegar and adobo sauce.
Using your blender, or immersion wand, blend the ingredients until the ingredients have mostly pureed leaving some beans and veggies for texture. If the soup is too thick add additional water or broth to reach a consistency you like. Adjust for salt and pepper and serve with crusty bread, and green onions and sour cream.
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