Black Bean Soup + Toasted Cumin Seed Crema As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 6 hours Rating 0 out of 5 stars (0) Ingredients 6 servings 1 tablespoon olive oil2 medium-size red onions, chopped1 medium-size red bell pepper, chopped1 medium-size green bell pepper, chopped4 garlic cloves, minced4 teaspoons ground cumin1 16-ounce package dried black beans1 tablespoon chopped chipotle chiles from a can (adjust to taste)7 cups water2 tablespoons fresh lime juice2 teaspoons coarse kosher salt1/4 teaspoon ground black pepper1 tablespoon whole cumin seeds1 cup Mexican crema or crème fraîcheSalt and freshly ground pepper Calories VegetarianDinnerDairySautéingGluten-FreeIntermediateHealthyMexicanVegetablesLegumesPressure CookingSlow CookingSpicySavoryCreamyBlenderMain CoursesSoups ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Heat olive oil in the bottom of a 5-quart or larger Dutch oven or stock pot over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Step 2 Add garlic and cumin; stir one minute. Add beans and chipotles, then 7 cups water. Step 3 Bring to a full boil, boil for 1 minute, then reduce heat to a gentle simmer, partially cover pot, and cook until beans have softened, about 2 to 3 hours. Step 4 For the slow-cooker: Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Step 5 Add garlic and cumin; stir one minute. Transfer mixture to a 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Step 6 For the InstantPot or electric pressure cooker: Heat olive oil in the bottom of your pressure cooker on the sauté function. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Step 7 Add garlic and cumin; stir one minute. Add beans and chipotles, then 7 cups hot water. Cover, locking lid and closing steam valve. Cook at high pressure on the manual setting for 30 minutes. Let the pressure release naturally for 10 to 15 minutes, then manually the rest of the way. Step 8 While it cooks, make the topping: Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the cream and season with salt and pepper, to taste. Step 9 Transfer two cups bean mixture to blender; puree until smooth, then return the puree to remaining soup in slow cooker. Or, use an immersion blender to partially blend the soup right where you’ve cooked it. Step 10 Stir in lime juice, salt, and pepper. Adjust seasonings to taste. Ladle soup into bowls. Step 11 Spoon dollop of toasted cumin seed cream over each bowl and serve. Chef’s notes The recipe calls for 6 hours in a slow-cooker, though times may vary.If chipotle en adobo is unavailable, use chipotle powder with tomato paste.The soup can be served "taco-style" with baked tortilla chips, pickled onions, and avocado to make it more kid-friendly.
