“The Centered Chef” Ryan Hutmacher shares with us his smokey black bean and corn soup recipe.
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701 per serving
- 2 tablespoons extra-virgin olive oil
- 4 strips turkey bacon, diced
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 4 teaspoons ground cumin
- 1 16 ounce package dried black beans, picked through for stones and rinsed
- 7 cup water or chicken broth
- 1 cup frozen sweet corn
- 2 tablespoons fresh lime juice
- salt and ground black pepper
- 1 cup plain nonfat yogurt
- 1/2 cup chopped seeded plum tomatoes
- 1/4 cup chopped fresh cilantro
Cooking the beans
As a rule of thumb when using dried beans instead of canned, the ratio is 1 part dry, uncooked beans to 3 parts canned beans, drained and rinsed. To cook dried beans, spread beans out on a large cookie sheet and sift through looking for stones. For the most even cooking and shortest cooking time, soak the beans in water 3 times the volume of the beans for 8 to 12 hours at room temperature. Drain the beans, replace with fresh cold water and cook by bringing to a boil and then lowering to a slow simmer for 1-1/2 to 2 hours (it may be more or less depending on the age and type of bean). Adding salt or acidic ingredients may toughen the beans and should be added near the end of cooking.
Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the bacon and cook until crisp. Add the onions and both bell peppers. Cook until the vegetables are soft and beginning to brown, about 8 minutes.
Add the garlic and cumin. Stir 1 minute.
Transfer the mixture to a 6-quart slow cooker. Add the beans and water or broth, cover and cook on low until the beans are very tender, about 6-8 hours.
To thicken, transfer 2 cups of the soup mixture to a blender or food processor and puree until smooth. Return the puree to the remaining soup in the slow cooker and whisk to blend. Stir in the corn and lime juice, cook until the corn is heated through (around 5 minutes). Season to taste with salt and pepper.
Ladle the soup into bowls. If desired, spoon a dollop of yogurt onto each serving, sprinkle with tomatoes and cilantro and serve.