Creamy Black Bean and Roasted Poblano Soup
Servings 6
Ingredients
- 1 Tbsp Canola Oil
- 1 Large White Onion chopped
- 3 Garlic Cloves peeled and chopped
- 2 Poblano Peppers roasted, peeled, seeds removed, chopped*
- 16 oz Dried Black or Vaquero Beans
- Water**
- 2 tsp Dried Epazote
- 2 Cans 15oz Each Corn, drained
- 1 C Shamrock Farms Heavy Whipping Cream
- 1 Tbsp Chipotle Chiles in Adobo Sauce
- 1 Tbsp Kosher Salt
- 2 tsp Cracked Black Pepper
Instructions
- In a large pot, add the canola oil and heat to medium high. Once hot, add the onions, garlic, and poblano peppers and saute until the onions are soft and translucent, around 6 minutes.
- Add the black beans, followed by enough water to cover everything by two inches. Bring to a full boil for 5 minutes, then reduce heat to a simmer, stir in the dried epazote, cover, and let cook until the beans are soft, around 1 hour, stirring occasionally.
- Once completely cooked, add ¾ of the beans and vegetables, plus one can of corn, to a blender or food processor and blend until smooth. Transfer back to the pot and add the remaining can of corn, stirring until combined. Slowly stir in the heavy whipping cream, followed by the adobo sauce. Season with salt and pepper, then allow to simmer for a few minute until warm.
- Serve with queso fresco, cilantro, avocado and tortilla chips. Enjoy!
Notes
*To roast poblano peppers, place them in a dry skillet over high heat until charred, turning occasionally until evenly charred. Let cool to the touch, then peel off the skin.
**I recommend having a secondary pot of water simmering, in case the water level in the main pot goes below the bean line. Never add cool/cold water to simmering beans, it will stop the cooking process.
**I recommend having a secondary pot of water simmering, in case the water level in the main pot goes below the bean line. Never add cool/cold water to simmering beans, it will stop the cooking process.