Black Bean Soup with Toasted Cumin Crema & Three Relishes

An image depicting the delicious Black Bean Soup recipe featuring toasted crema and three relishes.

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

Directions

  1. 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.
  2. 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

  1. Combine in a bowl and season with salt and pepper to taste.

Grilled Onion Relish

  1. 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

  1. Gently combine in a bowl and season with salt and pepper to taste.

Toasted Cumin Crema

  1. 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.
  2. Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste.
  3. 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