Although we’re currently experiencing a warm streak in Rochester (over 70ºF in Minnesota in November?), winter is sure to return in full force very soon. And when it does, you’ll need something to warm your bones!
Fortunately, we have just the recipe for you. This vegetarian black bean soup from Chef Bryce was first published in our September newsletter, but is so good that it deserves to roam free on the Internet!
Vegetarian Black Bean Soup
1 lb. turtle beans (picked over, rinsed, and soaked overnight in water)
2 yellow onions, diced medium
10 cloves garlic, minced
2 Tbl. fresh ground cumin
2 Tbl. fresh ground black pepper
1/3 c. chili powder
1/4 c. ground ancho chile
16 oz. can organic fire roasted anahiem chiles, diced
8 oz. tomato paste
1/3 c. olive oil
2 c. white wine
Salt to taste
Saute garlic and onion in olive oil until translucent. Add cumin, black pepper, chili powder, ancho chile; stir until fragrant. Add white wine, heat until reduced.
Add turtle beans and cover with 2 inches of water, then bring to a boil. Turn down the heat and simmer for 1 hour.
Add the anaheim chiles and tomato paste, then cook until reduced to chili consistency.
Add fresh chopped cilantro (if desired) to each bowl when dished up. Serve with sour cream, your favorite salsa and chips.