Black Bean and Corn Soup (September 27, 2009)

this one came from fanfare, a tailgate-themed cookbook i got for my birthday. i’ll be honest – i wasn’t sure what to think of the recipes in there, but this first one turned out surprisingly well. here we go:

1 lb dried black beans
1 qt chicken broth
1 medium onion, chopped
2 garlic cloves, chopped
1 16 oz can diced tomatoes
2 canned chipotles in adobo, plus 1 tsp adobo sauce
1/2 cup chopped cilantro
1 cup corn
juice from 1/2 lime
salt
sour cream, cheese for garnish

1 – soak beans overnight, or for six hours.

2 – place beans and broth in pot; add water as necessary to cover beans (i didn’t really need to do this). bring to a boil, and skim off foam from top. add onions and garlic; lower heat and simmer 15 minutes.

3 – while simmering, place tomato, chipotles, and adobo in a food processor. pulse into a chunky blend. (i was generous with the peppers and adobo here; i put in 4, and a bit of extra adobo too).

4 – at the end of 15 minutes, add the tomato mixture, half the cilantro, the corn, and the lime juice. simmer until beans are soft, about an hour. at the end of this, add salt and remaining cilantro. serve with sour cream or cheese as garnish. (we didn’t have cilantro or sour cream, but did use some cheese).

it was a pretty simple, but very flavorful recipe. the chipotles seemed to be the element that really pushed it over the top. i bet the cilantro would have made it even better, too. hearty, enjoyable, and lots of leftovers to boot. a total success!

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