Black Bean Soup + Toasted Cumin Seed Crema
Photo © Deb Perelman
- 1 tablespoon olive oil
- 2 medium-size red onions, chopped
- 1 medium-size red bell pepper, chopped
- 1 medium-size green bell pepper, chopped
- 4 garlic cloves, minced
- 4 teaspoons ground cumin
- 1 16-ounce package dried black beans
- 1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary)
- 7 cups hot water
- 2 tablespoons fresh lime juice
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Black beans, dried (1 16-ounce package)
- Chipotle chiles (1 tablespoon)
- Cumin, ground (4 teaspoons)
- Green bell pepper, medium-size (1)
- Red bell pepper, medium-size (1)
- Red onions, medium-size (2)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Garlic cloves (4)
- Kosher salt, coarse (2 teaspoons)
- Olive oil (1 tablespoon)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Water, hot (7 cups)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 12, 2010 (3 years ago).
134 people saved this recipe.
