Black Bean Soup with Ancho Chiles

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Black Bean Soup with Ancho Chiles

Source: Natural Health April 2002

 

4 medium dried ancho chiles (about 1 ounce), stems and seeds discarded

1 1/4 cups very hot water

2 tablespoons canola oil

1 medium onion, chopped fine

3 medium garlic cloves, minced

3 15-ounce cans black beans, drained and rinsed

 

Salt

2 tablespoons lime juice

Minced fresh cilantro leaves for garnish

 

1. Set large saucepan over medium heat and add chiles.

Toast, stirring constantly, until very fragrant, about

2 minutes. With tongs, transfer chiles to small bowl

and cover with hot water. Set aside until they have

softened, about 15 minutes.

 

2. Add oil and onion to empty saucepan. Cook onion

until softened, about 3 minutes. Add garlic and cook

until fragrant, about 30 seconds. Add beans, salt to

taste, and 2 1/2 cups water. Bring to a boil, reduce

heat, and simmer until flavors meld, about 7 minutes.

 

3. With ladle, transfer 1 cup bean mixture to blender.

Add chiles and soaking liquid. Purée until smooth.

 

4. Stir mixture in blender back into saucepan. Bring

to a boil and simmer to blend flavors, about 2

minutes. Stir in lime juice and adjust seasonings.

Serve immediately, garnishing bowl with cilantro.