The food lab better home cooking through science ( PDFDrive ) 228
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SERVES4
1tablespoonvegetableoil
2greenbellpeppers,finelydiced
1largeonion,finelydiced
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
1jalapoorserranopepper,seededandfinelychopped
1teaspoongroundcumin
½teaspoonredpepperflakes
1chipotlechilepackedinadobo,finelychopped,plus1
tablespoonoftheadobosauce
4cupshomemadeorlow-sodiumcannedchickenstock
Two15-ouncecansblackbeans,withtheirliquid
2bayleaves
Koshersalt
ForServing(optional)
Roughlychoppedfreshcilantro
Crema(Mexican-stylesourcream)
Dicedavocado
Dicedredonion
1.Heattheoilinalargesaucepanovermedium-highheat
until shimmering.Add the bell peppers and onions and
cook,stirringfrequently,untilsoftenedbutnotbrowned,
about3minutes.Addthegarlic,jalapo,cumin,andred
pepper flakes and cook, stirring, until fragrant, about 1
minute. Add the chipotle and adobo sauce and stir to
combine.Addthechickenstock,beans,withtheirliquid,
andthebayleaves,increasetheheattohigh,andbringto
aboil.Reducetoabaresimmer,cover,andcookfor15
minutes.
2. Discard the bay leaves. Use an immersion blender to
roughly puree some of the beans until the desired
consistency is reached.Alternatively, transfer 2 cups of
thesouptoablenderorfoodprocessorandprocessuntil
smooth,startingonlowspeedandgraduallyincreasingto
high,thenreturntothesoupandstirtocombine.Season
totastewithsalt.
3. Ladle the soup into serving bowls and serve, with
cilantro leaves, sour cream, diced avocado, and/or diced
redonionifdesired.
