The Best Black Bean Soup (Seattle Times)

 INGREDIENTS:

1 small (7 ounce) can chipotle chilies in adobo

2 tablespoons olive oil

2 carrots, peeled and chopped

2 onions, peeled and chopped

4 garlic cloves, minced

1 cup red wine

2 Jalapeno peppers, seeded and chopped

1 pound dried black beans

2 quarts mild vegetable of chicken stock

1 tablespoon oregano, preferably Mexican

2 bay leaves

1 tablespoon kosher salt

1 teaspoon ground black pepper

red wine vinegar, to taste

 Sour cream or Mexican cream for garnish (optional)

Whole cilantro leaves for garnish, optional

For pickled onions

1 small red onion, peeled and thinly sliced

freshly squeezed juice of two limes

Salt

DIRECTIONS:

Empty the can of chilies into a blender or food processor, Puree until smooth. Scrape into a container and set side.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle puree in the center. let fry for a minute and the stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bringing to a boil and let boil 10 to 15 minutes. Reduce the heat ao a simmer and cook, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooing until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until the beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without pureeing. If soup seems thin, use an immersion blender or blender to puree a small amount of the beans u until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and abs of chipotle puree.

Serve in deep bowls, garnishing each serving with a dollop of sour cream, a scattering of pickled onions and a flurry of cilantro leave if you like.