Chipotle Black Bean Soup with Lime Pickled Onions
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.
2 X 14 oz canned black beans drained and rinsed
2 large red onions, finely sliced
4 cloves garlic finely chopped
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon chipotle puree (soak dried chipotle pepper in hot water till soft, then puree using just enough of the soaking liquid to make a paste) or Bailey Farms Hot Sauce of your choice
1 tablespooon smoked paprika
3 1/2 cups vegetable stock
4 limes juiced
fresh chopped coriander, to serve
In a small bowl, squeeze the 4 limes, one third of the onions and some salt and pepper. Set aside the rest for the soup. Leave to sit while you make the soup. In a medium pot, heat the oil over medium high heat Add the onion and garlic with some seasoning. Saute for 8 minutes on medium heat until transluscent.
Sprinkle the spices in, cook for a minute and then add the beans, stock and remaining lime juice. Simmer for 15 minutes and then puree. Pour everything back into a clean pot and serve with the drained pickled onions. Serve with fresh coriander and a green salad.
PREP AHEAD: Can be made 2 days ahead but don’t make the onions until the day of serving. Freezes well.
Adapted from a recipe from jenniferjoyce.co.uk