Black Bean Soup with Poblano Chiles Recipe
By Greg Henry
Black Bean Soup is a Los Angeles staple. More than any soup I’ve encountered Black Bean Soup seems to define the cool season months in this warm season city. It seems everyone I know has a Black Bean Soup recipe. One that usually shows up in my in-box accompanied by a whole list accolades and declarations.
Don’t get me wrong. I enjoy the enthusiasm my friends show for their recipes, and I appreciate being sent the recipes that I casually compliment. Besides, I particularly like Black Bean Soup, so I usually give each friendly incarnation a read through. I’ve even made quite a few of the versions sent my way. Most of them are very good. But the thing about Black Bean Soup– no matter how good– it’s often a little too brawny and predictable: black beans (check), broth (check), onions, cumin, and red pepper (check, check and done).
However, my checklist was recently shaken up in the most delicious way. I was invited to a casual meal with friends. The host served a Black Bean Soup with a zesty, spicy flavor. It really perked up my palate, so I ran through my mental checklist: black beans (check), broth (check), onions (check). That’s where the standard checklist veered into new territory. I discovered a sunnier disposition than I expected from this wintry Black Bean Soup. The spiciness was easily identifiable– the distinctive, smokey bite of roasted poblano chili peppers. Which is a delicious and particularly Southern California addition to Black Bean Soup. The poblanos pleased me, but hardly surprised me.
What did surprise me was the tomatoey broth. It lent a lighter, brighter texture. Making this a wonderful soup, appropriate to any season here in sunny So Cal.
I was as effusive as I could be, but surprisingly he didn’t offer to send me the recipe. Eventually I found the recipe in Bon Appétit. I made a few changes to suit my tastes, and present my loosely adapted version here. GREG
Ingredients
2 fresh poblano schiles
- raw shelled green pepitas (pumpkin seeds)
- 1 large dried pasilla or ancho chile (stemmed, seeds removed)
- 2 tablespoon bacon fat (or olive oil if you prefer)
- 1 large onion (peeled and roughly chopped)
- 4 clove garlic (peeled and roughly chopped)
- 1 (14½-oz.) can diced tomatoes (with juices)
- 4 cup chicken stock (or vegetable stock if you prefer)
- kosher salt (to taste)
- 2 (14½-oz.) cans black beans (drained)
- ½ cup roughly grated or crumbled queso fresco
- cilantro sprigs (to taste)
- Lime wedges (to taste, for serving)
Directions
Roast the peppers: Char poblano chiles by laying them, one at a time, directly over a gas flame, turning occasionally with tongs until blackened on all sides. Place them in a medium bowl, and cover with plastic wrap, set aside until cool; rub off the blackened skin, remove stems and seeds, then finely chop.
Meanwhile, toast pepitas in a small dry skillet over medium-high heat, tossing occasionally, until lightly browned, about 5 minutes; transfer to a plate. Toast dried pasilla chile in same skillet until slightly darkened and pliable, about 1 minute per side; transfer to plate to cool, then roughly chop.
Heat bacon fat in a Dutch oven or soup pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and chopped pasilla chile, and blend until smooth.
Return tomato mixture to Dutch oven and cook over medium-high heat, stirring often, until quite thick and pastey, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with queso fresco, cilantro sprigs and pumpkin seeds, with lime wedges alongside.
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Notes
Soup can be made 2 days ahead. Cover and chill.
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