Best Black Bean Soup NY Times
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • small (7-ounce) can chipotle chiles in adobo (see note)
  • tablespoons olive oil
  • carrots, peeled and chopped
  • onions, peeled and chopped
  • garlic cloves, minced
  • cup red wine
  • jalapeño peppers, seeded and chopped
  • pound dry black beans (do not soak)
  • quarts mild vegetable or chicken stock
  • tablespoon dried oregano, preferably Mexican
  • bay leaves
  • tablespoon kosher salt
  • teaspoon ground black pepper
  • Red wine vinegar, to taste
  • small red onion, peeled and thinly sliced
  • Freshly squeezed juice of 2 limes
  • Salt
  • Sour cream or Mexican crema
  • Whole cilantro leaves
  • Thinly sliced fresh chiles
  • Sliced avocado

Instructions

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