Black Bean Soup with Toasted Cumin Crema & Three Relishes
To download a Spanish translation of this recipe click here.
Servings: 8
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Ingredients
- 2 tablespoons olive oil
- 1 medium carrot peeled and coarsely chopped
- 1 medium onion coarsely chopped
- 3 cloves garlic coarsely chopped
- 1 cup red wine
- 3 cups black beans soaked, rinsed, drained
- 3 jalapeños roasted peeled and seeded
- 1 poblano pepper roasted, peeled and seeded
- 4 cups water
- 2 tablespoons fresh lime juice
- salt and freshly ground pepper
Tomato-Serrano Relish
- 2 tomatoes seeded and finely chopped
- 1 serrano pepper finely chopped
- salt and freshly ground pepper
Grilled Onion Relish
- 1 red onion peeled and sliced ½ inch thick
- 2 tablespoons olive oil
Avocado-Tomatillo Relish
- 2 Haas avocados peeled, seeded, and coarsely chopped
- 2 tomatillo scrubbed and coarsely chopped
- 2 tablespoons red onions finely chopped
- 1 small jalapeño finely chopped
- 2 tablespoons fresh lime juice
- salt and freshly ground pepper
Toasted Cumin Crema
- 1 tablespoon cumin
- 8 ounces crema or sour cream
- 1 Tablespoon fresh lime juice
- salt and freshly ground pepper
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Sweat the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, bring to a boil, and cook until reduced.
- Add the beans and reduce heat to medium. Add the jalapeños, poblano, and water and simmer for 1 to 1½ hours, or until the beans are cooked through. Remove from heat and add the lime juice, and salt and pepper to taste. Remove half the mixture and puree in a food processor, then return it to the pot and stir well.
Tomato-Serrano Relish
- Combine in a bowl and season with salt and pepper to taste.
Grilled Onion Relish
- Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.
Avocado-Tomatillo Relish
- Gently combine in a bowl and season with salt and pepper to taste.
Toasted Cumin Crema
- Place a small sauté pan over medium high heat and heat until almost smoking. Add the cumin seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind to a powder.
- Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste.
- To serve: Ladle soup into individual bowls. Drizzle with the toasted cumin cream and top with a tablespoon of each of the relishes. Serve immediately.
Notes
Created by Chef Bobby Flay Mesa Grill, New York