Recipe: Black Bean and Jalapeno Soup

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Adapted from Bobby Flay's excellent Bold American Food. Flay notes that his version omits the traditional pork. My meatless variation's additional modification is replacing the chicken stock with homemade vegetable stock. I've also increased the garlic, again to compensate for the lost chicken stock.

Serves four as an entree or eight as a side dish.

    • 2 tablespoons unsalted butter
    • 1 carrot, scraped and chopped
    • 1 medium onion
    • 4 garlic cloves, chopped
    • 1 cup dry red wine
    • 3 cups black beans, rinsed
    • 4 jalapenos, rubbed with olive oil and roasted in the oven at 350°F for 25 minutes, then peeled, seeded, and chopped
    • 1 pablano prepared in the same manner as the jalapenos
    • 4 cups homemade vegetable stock
    • 2 tablespoons lime juice
    • 2 jalapenos, roasted but not peeled or seeded, pureed
    • ½ cup sour cream

In a saucepan over medium heat, melt the butter and sweat the carrot, onion, and garlic for 5 minutes, until translucent. Add the wine, bring to a boil, and let reduce for 10 to 15 minutes.

Drain the beans. Reduce the heat to medium. Add the seeded jalapenos and pablano, beans, and stock. Simmer for 45 minutes to 1 hour, or until the beans are cooked through. Remove from heat and add lime juice, plus salt and pepper to taste. Stir to combine. Remove half the mixture and puree in a food processor, then return it to the pot and stir well. May be made up to two days ahead of time, covered and refrigerated. Reheat just before serving.

Mix the pureed jalapenos with the sour cream. Divide the soup among 8 bowls, garnishing each with the sour cream mixture.

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Max Fisher is a former writer and editor at The Atlantic.

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