Jenni Lee Special - fragrant + spicy
Ingredients
1 7 oz can chipotle chiles in adobo
2 Tbs olive oil
2 carrots, chopped
3 stalks of celery, chopped
2 onions, chopped
12 garlic cloves, minced
1 pound dry black beans
6 cups veg stock
1 Tbs dried oregano
1 1/2 Tbs cumin
2 bay leaves
1 Tbs kosher salt
1 tsp ground black pepper
Optional
Toppings
Instructions
Blend the can of chiles in a blender until smooth and set aside.
Set the Instant Pot on saute and when the oil is hot add the onions, carrots and celery and saute for a couple of minutes then add the garlic, 1 tablespoon of blended chipotle, spices and saute another minute
Add the beans, stock and bay leaves and mix well
Set the IP on high at 30 min and let it cool down naturally for 15 min
Pickle the onions by combing sliced onions, lime juice and salt. Let marinate for 30 min, then drain and rinse and squeeze dry and refrigerate until ready to serve.
To thicken the soup, blend about 1/3 - 1/2 the soup either in a blender of with a hand immersion blender. Then add back in for a velvety texture. Blend more if necessary.
Serve garnishing each serving with pickled onions, cilantro sprigs, vegan crema, sliced chiles and avocado
Notes
Adapted from and thanks to Jenni Lee for the recipe!
Black Bean Soup
Jenni Lee Special - fragrant + spicy
Ingredients
1 7 oz can chipotle chiles in adobo
2 Tbs olive oil
2 carrots, chopped
3 stalks of celery, chopped
2 onions, chopped
12 garlic cloves, minced
1 pound dry black beans
6 cups veg stock
1 Tbs dried oregano
1 1/2 Tbs cumin
2 bay leaves
1 Tbs kosher salt
1 tsp ground black pepper
Optional
1 cup red wine
1 jalapeño pepper, seeded and chopped
2 Tbs cocoa powder
Toppings
Pickled onions: 1/2 red onion, sliced very thin marinated in lime juice and dash of salt (I like to add hibiscus tea for red color)
Vegan crema (see recipe)
Sprigs of fresh cilantro
Slices of avocado
Sliced chilies
Instructions
Blend the can of chiles in a blender until smooth and set aside.
Set the Instant Pot on saute and when the oil is hot add the onions, carrots and celery and saute for a couple of minutes then add the garlic, 1 tablespoon of blended chipotle, spices and saute another minute
Add the beans, stock and bay leaves and mix well
Set the IP on high at 30 min and let it cool down naturally for 15 min
Pickle the onions by combing sliced onions, lime juice and salt. Let marinate for 30 min, then drain and rinse and squeeze dry and refrigerate until ready to serve.
To thicken the soup, blend about 1/3 - 1/2 the soup either in a blender of with a hand immersion blender. Then add back in for a velvety texture. Blend more if necessary.
Serve garnishing each serving with pickled onions, cilantro sprigs, vegan crema, sliced chiles and avocado
Notes
Serves 8
Adapted from and thanks to Jenni Lee for the recipe!