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Bean Soup, Black II (P)
Source: Chef2chef Recipe Club
Serves: 8

1 dried chipotle chile, stemmed
3 cups drained canned black beans, well rinsed
1 cup water, plus more as needed
1/4 teaspoon dried oregano, preferably Mexican
1/4 teaspoon chopped dried epazote (optional)
1/4 teaspoon ground cumin
Salt to taste

Grind the chipotle chile into a powder in a spice grinder. Puree the ground chipotle, beans, water, oregano, epazote and cumin in a blender until smooth. Thin the soup with a little additional water if necessary.

Bring the soup to a simmer in a medium saucepan over medium heat. Season to taste with the salt. Reduce the heat to low and keep the soup hot until ready to serve.

Archivist's Note:
This recipe is used together with Squash Soup II's recipe to make Two-Tone Soup II, click here for recipes.

Posted by Risa Silverglate

Nutritional Info Per Serving: N/A