Jonathan Gold in Laura Gabbert’s CITY OF GOLD. Courtesy of Jerry Henry. A Sundance Selects release.Print
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.
- • 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
- 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!
- Not included in your box: cooking oil, cumin, salt & pepper, apple cider vinegar, vegetable broth, cornstarch, ground coriander.