Bobby Flay's Black Bean Soup With Crema And Three Relishes Recipe

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Servings: 8

Ingredients

Cost per serving $1.79 view details
  • 6 x white corn tortillas cut into sixths Peanut oil as needed
  • 2 x tomatoes seeded, minced fine
  • 1 x serrano pepper finely minced Salt to taste Freshly-grnd black pepper to taste
  • 1 x red onion peeled, and sliced 1/2" thick
  • 2 Tbsp. extra virgin olive oil
  • 6 x blue corn tortillas cut into sixths Canola oil as needed
  • 2 x Haas avocados peeled, seeded, and coarsely minced
  • 2 x tomatillos scrubbed, and coarsely minced
  • 2 Tbsp. finely-minced red onion
  • 1 sm jalapeno finely minced
  • 2 Tbsp. fresh lime juice Salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. cumin seeds
  • 8 ounce crema or possibly lowfat sour cream
  • 1 Tbsp. fresh lime juice Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 1 med carrot peeled, and coarsely minced
  • 1 med onion coarsely minced
  • 3 x garlic cloves coarsely minced
  • 1 c. red wine
  • 3 c. black beans picked over, soaked for 8 hrs and liquid removed
  • 3 x jalapenos roasted, peeled, and seeded
  • 1 x poblano roasted, peeled, and seeded
  • 4 c. water
  • 2 Tbsp. fresh lime juice Salt to taste Freshly-grnd black pepper to taste

Directions

  1. White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees. Fry chips in batches and drain on paper towels, salt while hot. Combine tomatoes and serranos in a bowl and season with salt and pepper to taste.
  2. Grilled Onion Relish: Heat a grill or possibly grill pan over high heat. Brush onion slices with extra virgin olive oil and grill on both sides for 3 to 4 min or possibly till lightly charred and cooked through. Remove and chop finely.
  3. Tortillas with Avocado-Tomatillo Relish: Fry tortillas in oil, drain on paper towels and salt while hot. Gently combine remaining ingredients in a bowl and season with salt and pepper to taste.
  4. Toasted Cumin Crema: Place a small saute/fry pan over medium high heat and heat till almost smoking. Add in the cumin seeds and toast for 1 to 2 min.
  5. Place the seeds in a coffee grinder and grind to a pwdr. Place the crema in a small bowl, add in the grnd cumin and lime juice and season with salt and pepper to taste.
  6. Soup: Heat the extra virgin olive oil in a medium saucepan over medium heat, sweat the carrots, onion and garlic for 5 min, or possibly till translucent/soft. Add in the wine, bring to a boil, and cook till reduced.
  7. Add in the beans. Reduce the heat to medium, add in the jalapenos, poblano, and water and simmer for 1 to 1 1/2 hrs or possibly till the beans are cooked through.
  8. Remove from the heat and add in the lime juice, and salt and pepper to taste. Remove half the mix and puree in a food processor, then return it to the pot and stir well.
  9. Serve: Ladle soup into individual bowls. Drizzle with the Toasted Cumin Crema and top with a Tbsp. of each of the relishes. Serve immediately.
  10. This recipe yields 8 servings.
  11. Comments: Original title as listed is "Bobby Flay's Black Bean Soup With Toasted Cumin Crema And Three Relishes."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 8 servings
Calories 504  
Calories from Fat 169 34%
Total Fat 19.16g 24%
Saturated Fat 5.29g 21%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 52mg 2%
Potassium 1522mg 43%
Total Carbs 63.01g 17%
Dietary Fiber 15.6g 52%
Sugars 6.8g 5%
Protein 18.82g 30%
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