Serves: 6 to 8
Preparation: 10 minutes. Cooking time 30 minutes minimum.
It's nearly Bonfire Night when, according to my 7 year old son, we celebrate the burning of Adolf Hitler. When prompted with "No, it's to commemorate the burning of Guy... ..who?" he then amended his answer to "What, the chef? Guy Fieri? Why did we burn him?".
Anyway, this evening we're going to a fireworks display and one of my friends asked if there was anything spicy and warming I could make to take along. One of our group is a vegetarian and another is gluten intolerant so I came up with the idea of making this Mexican style Black Bean and Chipotle soup.
- 3 x 390g cartons of black beans in water. (230g dry weight, but we'll use the water too)
- 2 chipotle chiles (use 2 to tbsp chipotle paste if you don't have dried chipotle)
- 1 ancho chile (optional)
- A glug of olive oil
- 1 onion, chopped
- 3 large cloves of garlic, chopped
- 2 tsp dried oregano (preferably Mexican oregano)
- 1 tsp ground cumin
- 2 tsp chipotle paste
- 2 heaped teaspoons of vegetable bouillon powder (or 2 vegetable stock cubes)
- 2 x 390g cartons of chopped tomatoes with chilli, basil and oregano
- 500ml boiling water
- Salt & pepper
- Put the dried chiles in a bowl and cover with boiling water. Leave for 30 minutes to reconstitute then remove the stalks and seeds and place in a food processor with a few tablespoons of the soaking water.
- Add half a carton of beans to the chiles and blend.
- Add a glug of oil to a large sauté pan (I used a non stick wok) and fry up the onion and garlic for a few minutes.
- Add the bean and chile mixture to the pan, along with the rest of the beans (including the water that surrounds them), the cumin, the oregano and the chipotle paste. Stir while heating through.
- Add the tomatoes, the vegetable bouillon and the boiling water to the pan and bring to the boil then lower to a simmer.
- Take 3 or 4 ladles of the soup (mainly the solids) and whizz them up in a food processor and then add it back into the pan to simmer.
- Season with salt and pepper to taste.
- At this point you can simmer the soup for half an hour or so, or transfer it to a slow cooker and let the flavours develop for several hours.
Serve in bowls or mugs with grated cheese, soured cream and tortilla chips.