Recently, armed with my new chile pepper know-how, I set out to tackle this problem. Here's what I came up with ~ a recipe that I am very pleased with. I started with a handful of Anaheim chile peppers for some very subtle heat. (Add more or different peppers to taste.)
I used both a food processor and a slow-cooker to minimize the hands-on time. In the end I preferred using the processed veggies over hand-cutting them because they were small enough to melt into the soup base. It made for a smoother, creamier soup.
Here was the result ~ dark and mysterious, as promised!
Black Bean Soup
- 2 Tbsp. olive oil
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 3 Anaheim chile peppers
- 4 cloves of garlic
- 4 tsp. ground cumin
- 1 tsp. thyme
- 1 pound black beans, sorted and rinsed
- 2 bay leaves
- 1 15 oz. can Mexican recipe tomatoes, undrained
- 1 tsp. salt, plus more to taste
- 1/4 tsp. black pepper
- 5 cups hot water
- Half a lime, juiced
Cook on high for approximately 5 hours. Stir in the lime juice and add additional salt to taste. (I added another 1/2 tsp.) Using an immersion blender, blend the soup slightly to add creaminess, but leave some whole beans intact.
Serve with toppings such as: sour cream, diced onions, cheese, tomatoes, diced jalapenos, or hard-boiled egg.