Denver Green Chili

Recipe of the Week - 8/9/09 Black Bean Soup (or dip)

I originally made this as a soup, but then I took
it to a barbeque and found people were eating
it as a dip. I think it was partially because I used
medium hot green chiles and put a full cup in, so
it was a bit too hot for a few people. The
consistency was a bit thick for a soup, but thin
for a dip.

I'd say this works equally well as either a soup or
a dip. You can adjust which way you go by how
hot you make it and how much liquid you add. It
has a nice well-rounded taste.

Black Bean Soup-Dip

Ingredients:

2 cups dried black beans
2 tbsp olive oil
1 1/2 cups chopped onion
1 large carrot, chopped (about 1 cup)
4 garlic cloves, chopped
2 tsp ground cumin
1 15 oz can diced tomatoes
1/2 cup mild diced green chiles
2 14.5 oz cans chicken broth
1/2 cup sour cream
2 tbsp cream sherry
salt and pepper to taste
optional: chopped fresh cilantro, chopped
green onions, crumbled feta cheese as garnish.

Preparation:

1. Cover black beans with water and soak
    overnight. Place in crockpot with one cup
    water and the chicken broth.

2. Cook, covered, on low for 2-3 hours or until
    beans are soft.

3. Sautee onions, carrot, and garlic in oil until
    vegetables begin to soften. Mix in cumin and
    green chiles and cook for two more minutes.

4. Mix the vegetable mixture, sherry and tomatoes
    in with the beans in the crockpot and simmer
    another half hour. Add more chiles if more heat
    is desired.

5. For a smooth soup or dip, transfer a portion
    at a time into blender and blend until smooth.
    Do this until entire batch is blended, then put
    back in crockpot .

    For a beany soup, just transfer 3 cups only to
    the blender, blend until smooth, then mix back
    into the beans in the crockpot.

6. Stir in sour cream and serve. Top with cilantro,
    green onions, and feta, if desired.

For dip: Reduce water to 1/2 cup and use only
1 can of chicken broth. Increase chiles to 1 cup,
using medium hot if more heat is desired.
Jalapenos can also be added to the vegetable
sautee to increase heat.
   
Preparation time: 30 minutes
Cooking time: 4 hours
Serves: 6
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Black Bean Soup (with parsley & sour cream)

Smooth, fully blended version.



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Anita

denvergreenchili@gmail.com

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