Roasted Poblano Cilantro White Bean Soup
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Recipe: 8 – 10 Servings
12 Cups Filtered Water plus 2 Cups
2 1/2 Cups Dried White Beans
2 Garlic Cloves – whole or minced
1 Recipe Roasted Poblano Cilantro Salsa
2 Poblano Peppers – roasted
1 Jalapeño or Serrano Pepper – minced
2 Cups Shredded Jack Cheese
3 Tablespoons Butter
3 Tablespoons Brown Rice Flour (or regular all-purpose)
1/4 Cup Dry White Wine
2 Unsalted Vegetable Bouillon Cube
2 Cups Milk – (I used 1 %)
1/4 Cup Extra Virgin Olive Oil
1 Tablespoon + 2 Teaspoons Sea Salt or to taste
1/8 Teaspoon Black Pepper or to taste
Diced roasted poblano
Blue corn chips
Sort through the beans to remove any rocks and rinse. Add the beans to a 4 0r 5 1/2 quart pot, then add 12 cups of water and the garlic. Bring to a boil, then turn to medium-high heat for about 1 to 1 and a 1/2 hours or until soft.
Roast the all of the poblanos at the same time, 2 for the soup and 2 for the salsa.
Remove the stems and seeds from the poblanos, dice 2 poblanos into small cubes and set aside until the beans are cooked.
While beans are cooking, make the Roasted Poblano Cilantro Salsa. Add the jalapeño or serrano pepper from the soup recipe to the salsa. (this saves the step of mincing it). Cut the stem off, and either cut into one inch pieces or slice in half to remove seeds. (most of the heat is in the seeds)
Shred the cheese and set aside.
When the beans are soft, add the extra 2 cups of water and turn down to a low heat and add the salsa, diced poblano, olive oil, salt and pepper.
Melt the butter on medium heat in a sauce pan, then add the flour and stir for about a minute. Add the wine and bouillon and stir together into a paste. Slowly whisk in a little milk and mix in well. Bring milk to a boil and turn heat to medium-low and slowly add the cheese a little at a time. When completely melted add to the soup.