The smoky, spicy almost chocolate-like flavor of this soup comes from chipotle chiles, an ingredient that is very popular in the Southwest. Chipotle chiles, which are smoked jalapeños, can be found dried, pickled or canned in thick adobo sauce. This recipe calls for unsweetened cocoa, which adds a warmth to the complex flavor of this soup. Enjoy it with corn bread to buffer the chiles.
1 tablespoon dried oregano, or 3 tablespoons fresh
1 tablespoon ground cumin
1 chopped chipotle chile (from a can)
2 tablespoons adobo sauce from canned chipotle peppers
1 bay leaf
2 cups dried black beans, rinsed
1 tablespoon unsweetened cocoa powder
3/4 cup orange juice
1/2 cup finely chopped fresh cilantro
6 scallions, thinly sliced
1/8 teaspoon fine sea salt
Place black beans in a lidded container and cover with cool water. Set aside to soak at least 8 hours or up to overnight. Drain and set aside.
Heat olive oil in a large pot over medium-high heat. Add red onion, peppers and garlic and cook until the onion is translucent, about 7 minutes. Reduce the heat to medium-low, and add oregano, cumin, chipotle chile, and adobo sauce. Cook until fragrant, about 1 minute.
Add 12 cups cold water, bay leaf, and reserved beans. Bring the soup to a boil, then lower to a simmer and cook uncovered untilt he beans are tender, about 1 1/2 hours. Stir in cocoa powder, orange juice, cilantro, scallions, and salt and simmer to cobine flavors, about 5 minutes.
Per Serving:290 calories (50 from fat), 6g total fat, 1g saturated fat, 950mg sodium, 48g carbohydrates, (8 g dietary fiber, 11g sugar), 13g protein.
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