To download a Spanish translation of this recipe click here. Print 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 1/2 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 Number of Servings : 8 To download a Spanish translation of this recipe click here. Directions 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 1-1/2 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. Created by Chef Bobby Flay Mesa Grill, New York