Bobby Flay's Black Bean Soup With Crema And Three Relishes

By á-174942

Ingredients

• GRILLED ONION RELISH:
• == CORN CHIPS & TOMATO-SERRANO RELISH ==
• 6 white corn tortillas cut into sixths
• Peanut oil as needed
• 2 tomatoes seeded, chopped fine
• 1 serrano pepper finely chopped
• Salt to taste
• Freshly-ground black pepper to taste
• 1 red onion peeled, and sliced 1/2" thick
• 2 tablespoons olive oil
• == TORTILLA & AVOCADO-TOMATILLO RELISH ==
• 6 blue corn tortillas cut into sixths
• Canola oil as needed
• 2 Haas avocados peeled, seeded, and coarsely chopped
• 2 tomatillos scrubbed, and coarsely chopped
• 2 tablespoons finely-chopped red onion
• 1 small jalapeño finely chopped
• 2 tablespoons fresh lime juice
• Salt to taste
• Freshly-ground black pepper to taste
• TOASTED CUMIN CREMA:
• 1 tablespoon cumin seeds
• 8 ounces crema or sour cream
• 1 tablespoon fresh lime juice
• Salt to taste
• Freshly-ground black pepper to taste
• SOUP:
• 2 tablespoons olive oil
• 1 medium carrot peeled, and coarsely chopped
• 1 medium onion coarsely chopped
• 3 garlic cloves coarsely chopped
• 1 cup red wine
• 3 cups black beans picked over, soaked for 8 hours and drained
• 3 jalapeños roasted, peeled, and seeded
• 1 poblano roasted, peeled, and seeded
• 4 cups water
• 2 tablespoons fresh lime juice
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees. Fry chips in batches and drain on paper towels, salt while warm. Combine tomatoes and serranos in a bowl and season with salt and pepper to taste.

Grilled Onion Relish: Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.

Tortillas with Avocado-Tomatillo Relish: Fry tortillas in oil, drain on paper towels and salt while warm. Gently combine remaining ingredients in a bowl and season with salt and pepper to taste.

Toasted Cumin Crema: Place a small saute pan over medium high heat and heat until almost smoking. Add the cumin seeds and toast for 1 to 2 minutes.

Place the seeds in a coffee grinder and grind to a powder. Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste.

Soup: Heat the olive oil in a medium saucepan over medium heat, sweat the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, bring to a boil, and cook until reduced.

Add the beans. Reduce the heat to medium, add the jalapeños, poblano, and water and simmer for 1 to 1 1/2 hours or until the beans are cooked through.

Remove from the heat and add the lime juice, and salt and pepper to taste. Remove half the mixture and puree in a food processor, then return it to the pot and stir well.

Serve: Ladle soup into individual bowls. Drizzle with the Toasted Cumin Crema and top with a tablespoon of each of the relishes. Serve immediately.

This recipe yields 8 servings.