Black Bean Soup Chipotle "Smoke"
INGREDIENTS:
----BLACK BEAN SOUP----
1 lb Dried black beans
1 tb Unsalted butter
1 c Finely chopped wild onions
3 Garlic cloves; peeled and
-crushed
1 ts Salt
1/4 ts Black pepper
10 c Water
----BLACK BEAN SOUP----
1 lb Dried black beans
1 tb Unsalted butter
1 c Finely chopped wild onions
3 Garlic cloves; peeled and
-crushed
1 ts Salt
1/4 ts Black pepper
10 c Water
HOMEMEADE TORTILLA CHIPS 4 Corn tortillas; (6" -diameter) 1 c Sunflower oil 1/2 c Coarsely ground blue -cornmeal Purple chive blossoms; -chopped chives and sour -cream for garnish
Soak the beans overnight in water to cover. The next day, drain the beans. Melt the butter in a large saucepan over medium heat, add the wild onions and saute until translucent, about 3 minutes. Add the garlic, saute 1 more minute, and add the drained beans, salt, pepper, and 4 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 minutes, stirring occasionally to avaoid burning the beans.
Add 4 more cups water and cook, uncovered, another 30 minutes, again stirring occasionally.
Add the remaining 2 cups water and cook 20 minutes, until the beans are soft but still firm.
While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles.
Heat the oil over medium hihg heat in a skillet until it is very hot but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas.
Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil.
Garnish the soup with the chips, purple chive blossoms, and chopped chives. Serve hot with the sour cream on the side.
Soak the beans overnight in water to cover. The next day, drain the beans. Melt the butter in a large saucepan over medium heat, add the wild onions and saute until translucent, about 3 minutes. Add the garlic, saute 1 more minute, and add the drained beans, salt, pepper, and 4 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 minutes, stirring occasionally to avaoid burning the beans.
Add 4 more cups water and cook, uncovered, another 30 minutes, again stirring occasionally.
Add the remaining 2 cups water and cook 20 minutes, until the beans are soft but still firm.
While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles.
Heat the oil over medium hihg heat in a skillet until it is very hot but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas.
Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil.
Garnish the soup with the chips, purple chive blossoms, and chopped chives. Serve hot with the sour cream on the side.