Black Bean Soup with Cumin Labne
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
3T chopped garlic (3-4 cloves)
1 T chopped chipotle pepper
1 T (or more) cumin
1 C crushed canned tomatoes
4 15.5 oz cans black beans (I used Goya)
5-6 C water
labne (thick middle eastern yogurt – similar to sour cream)
Prep. Chop onions and garlic. Finely chop chipotle. Drain beans and sprinkle with some baking soda (helps make them more digestible).
Cook. Saute onion in oil until brown, about 8-10 mins. Add garlic, chipotle, and spices. Cook over low-medium heat for another 5 minutes. Add tomatoes and water. Simmer about 15 minutes. Rinse the baking soda off the black beans, and dump them into the soup. After another 10 minutes, whizz with an immersion blender and add salt and lime juice to taste.
Top. Thin labne with some warm water and mix with cumin. Add a dollop of labne to the soup and sprinkle a little cumin on top.
Adapted from kosher camembert.wordpress.com