Jim’s Chipotle Black Bean Soup with a side of Krab Salad stuffed long green chile served cold.
I had lunch at the Corner Bakery Cafe the other day. I had their Sriracha Black Bean Soup. It was so good I wanted to lick the bowl. Rich and savory with just the right hint of cumin. I decided to try to make it at home.
Of course, I came up with some ideas about how I might make my own version rather that try to exactly replicate theirs. And, I wanted an appropriate side dish, so the gears were really humming as I strolled through the market.
I decided to use Cholula Chipotle Chile Sauce instead of Sriracha in the soup. I bought a favorite krab and green chile salad from the deli to stuff a roasted long green chile and made a cool relleno on the side to complement the hot soup. I keep peeled roasted green chiles in my refrigerator almost all the time.
Jim’s Chipotle Black Bean Soup
3/4 cup sofrito (recipe below)
2 cups low sodium chicken broth, divided
1 cup water
2 can’s low sodium black beans, rinsed
1 large clove garlic, diced and smeared with a pinch of salt in to a paste using the side of your knife blade. This technique works well when adding garlic into any dish. You don’t get the little pieces of diced garlic as a surprise in some bites.
1/2 tsp cumin
1-1/2 tablespoons Cholula Chipotle Sauce or more to taste. You could also use the adobo from a can of chipotle chiles, but it would not have the same flavor as the bottled sauce.
A sofrito is like a mirepoix – a simmered mix of aromatic vegetables the make a flavor base for a soup or other dish.
two carrots, peeled and diced
two stalks celery, peeled and diced (I always take the strings off celery with a vegetable peeler.)
1/2 small onion
3 scallions, whites, light green and some dark green sliced on the bias in quarter inch slices
I ran my diced vegetables through my electric chopper to make a very fine dice so they would cook.
Simmer the vegetables in a cup of the chicken broth until tender and most of the broth has been taken up. If needed, add a little water to be sure they are very tender.
Remove from heat and let cool. You are going to return them to the chopper and it will make a steamy mess if you put them in while too hot.
While the sofrito cools, heat the black beans in the remaining chicken broth and water, add the garlic, cumin and chile sauce and a good pick of sliced scallion and simmer.
When the sofrito has cooled a bit, return it to the food chopper, add a little water and purée it. You can also use a food mill or your blender.
Add the sofrito to the bean mixture, stir well and let simmer so it can thicken the soup. If you want a wetter soup, strain the sofrito and use only the liquid. It’s a matter of personal taste.
When the soup has thickened, dish it up and garnish with sliced scallion.
I bet the soup would have been better the second day if there had been any left to keep.
1/2 lb deli krab salad (my deli make four kinds, I prefer the one with green chile.
2 roasted and peeled long green chiles, stems on.
Slit the long green chiles on one side and carefully stuff them with the krab salad. Keep refrigerated until ready serve.
One of my favorite servers used to bring me guacamole cool rellenos while holding the chilled plate with a towed hand. He’s admonish me to “Be careful, it’s a very cold plate.”