Black Bean Soup Recipe

Jonathan Gold in Laura Gabbert’s CITY OF GOLD. Courtesy of Jerry Henry. A Sundance Selects release.

Black Bean Soup with Coriander Crema

2016-02-23 17:29:37

To make this soup for a quick weeknight dinner, use 3 cups of previously cooked beans, or 3 cans of black beans, rinsed and drained, along with 3 cups of stock.

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Ingredients

• 2 tablespoons grape seed or corn oil
• 1 large yellow onion, diced small
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• Kosher salt and ground pepper to taste
• ½ cup Guelaguetza Mole Rojo paste
• 2 ½ teaspoons apple cider vinegar
• 3 cups of previously cooked black beans or 3 cans of black beans rinsed and drained
• 3 cups vegetable broth
• 1 tablespoon cornstarch
Coriander Crema
• ½ cup Creme Fraiche
• 1 tablespoon ground coriander
• Salt and pepper to taste

Instructions

In a medium bowl, stir in Guelaguetza Mole Rojo paste, apple cider vinegar and about ½ cup of the vegetable broth. Stir with a spatula until mole paste has fully dissolved. Reserve.
In a medium pot, put oil over medium heat. When oil is hot, add the onions and cook, stirring until onions are soft, about 5 minutes. Stir in the garlic, cumin and about ½ teaspoon of salt, cook until fragrant, about a minute or two.
Stir in Guelaguetza Mole Rojo, vegetable broth, black beans and season with salt and pepper. Raise the heat to medium-high heat and bring soup to a boil, then lower the heat to medium-low to simmer, stirring occasionally for about 15 minutes.
While the soup cooks, combine sour cream, coriander and salt pepper to taste in a small bowl. Reserve for garnish.
In a small bowl, combine the cornstarch and about 1 tablespoon of cold water, stir to combine. After the soup has cooked for about 15 minutes, transfer 2 cups of it to a blender and add the cornstarch mixture. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, about 2 minutes.
Serve in bowls and garnish with the Coriander Crema. Top with tortilla strips if desired. Enjoy!

Notes