New Mexico Black Bean Soup Recipes

NEW MEXICO BLACK BEAN SOUP

Steps:

• Char jalapeno chiles on stovetop, barbecue or broiler until blackened. Quickly store in a tight paper bag to steam. These should be ready to peel in 10 minutes. Peel off blackened, blistered skin of pepper. Jalapeno chiles can be made ahead the preceeding day.
• Using a large dutch oven, spray bottom lightly with cooking spray.
• Saute' onion, celery, sweet chopped tri-color mini peppers, & minced garlic in pan until just soft.
• Add cooked bacon, chopped roma tomatoes, broth, crushed tomatoes, ketchup and worcestershire sauce.
• Stir in spices & chile: cumin, chiles (jalapeno & green), and oregano.
• Gently stir in beans, finely shredded tortilla, and corn.
• Simmer for 30 minutes.
• After the first 15 minutes of simmering, stir in chopped cilantro and continue for 15 minutes.
• Squeeze fresh lime juice into pot (or bowl) just before serving.
• Serve warm. Can be served chunky, or if desired, pureed to smooth texture. Garnish: sour cream, shredded cheese, chives and/or more cilantro if desired.

QUICK MEXICAN BEAN SOUP

Steps:

• In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.

MEXICAN BLACK BEAN SOUP

Steps:

• Cook bacon in large pot over medium heat until crisp, stirring frequently.
• Remove bacon and chop coarsely.
• Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
• When onion is tender, add tomatoes and seasonings and stir until aromatic.
• Add beans and broth.
• Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
• Serve with a dollop of sour cream and shredded cheese on top.