Recipe for black bean soup with Ro*Tel
Like a little black dress, a little black bean soup should be in every cook's repertoire, ready to entertain, or sustain, at a moment's notice. In a pinch, you can start with canned beans, but if you have time and a slow cooker, do what I do -- cook up two pounds of dried black beans every couple of weeks, and store them in the freezer. To make a classic black bean soup, put a few cups of cooked beans in a pot, add some pantry ingredients, cook for 20 minutes, whiz with an immersion blender, and top with your choice of chopped cilantro, onion, avocado, or tomato, or a bit of sour cream or Greek yogurt. What could be easier?
Black bean soup with Ro*Tel
Ro*Tel comes in mild or hot; use whichever one you prefer. You know which one I used! If you can't find Ro*Tel, look in the canned tomato aisle of your supermarket for diced tomatoes with green chiles. Serves 4.
1 Tbsp olive oil
1 small onion, diced
1 Tbsp ground cumin
1 Tbsp ground ancho chile powder
1/2 tsp Mexican oregano
4 cups cooked black beans
1 10-oz can Ro*Tel
2 cups water
Kosher salt and fresh black pepper, to taste
Juice of 1/2 lime, or more to taste
Optional garnishes: chopped cilantro, onion, avocado or tomato; shredded Monterey Jack cheese; crumbled cotija, queso blanco, or feta cheese; sour cream or Greek yogurt
In a Dutch oven or heavy stock pot, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 2-3 minutes. Stir in the cumin,ancho powder and Mexican oregano for 30 seconds, until the spices give off their fragrance. Add beans, Ro*Tel and water.
Bring to a boil, then reduce heat to simmer and cook for 25 minutes, stirring occasionally to make sure the beans don't stick. Remove pot from the heat, and puree with an immersion blender (or in a standing blender or food processor, in batches if necessary). Season with salt, pepper and lime juice to taste. Serve hot, with garnishes on the side.