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Black Bean Soup with Roasted Tomatillo Salsa

Western.Chefs's picture
  Tomatillos 1 Pound
  Extra-virgin olive oil 2 Tablespoon
  Pasilla/Anaheim peppers 2
  Red onion 1⁄2 Cup (8 tbs), finely chopped
  Cilantro leaves 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Teaspoon, finely chopped
  Lime juice 2 Tablespoon
  Chipotle pepper puree 1 Teaspoon
  Dried black beans 2 Cup (32 tbs)
  Chicken stock 8 Cup (128 tbs)
  Ham hock 1
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Carrot 1 Medium, chopped
  Stalk celery 1 Medium, chopped
  Garlic 1 Tablespoon, finely chopped
  Canned tomatoes 2 Cup (32 tbs)
  Tomato paste 2 Teaspoon
  Ground coriander 2 Teaspoon
  Cumin seeds 2 Teaspoon, toasted and ground
  Paprika 2 Teaspoon
  Cayenne 1 Teaspoon
  Lime juice 3 Tablespoon
  Cilantro 1⁄4 Cup (4 tbs), chopped

1) Lightly brush the husked tomatillos with oil.
2) In a heated cast-iron skillet, roast the tomatillos over a medium-high heat, until softened and lightly charred.
3) Roughly chop the tomatillos, then tranfer into a bowl with just a little liquid.
4) Roast the chiles over an open flame or in an oven broiler until their skins are dark and blistered.
5) Transfer in a paper or plastic bag, close and keep aside for 5 to 10 minutes.
6) Peel the chiles under running water, halve, discard the seeds and stem.
7) Finely chop the chiles and transfer into a bowl.

8) Stir in the onion, cilantro leaves, garlic, lime juice and chipotle pepper puree.
9) In a pot, add the beans, chicken stock and ham hock wrapped in cheesecloth.
10) Bring to a simmer, cover and cook for 2 to 2 1/2 hours, until the beans are softened.
11) In a frying pan, saute the onion, carrot and celery in olive oil over a medium-low heat, until the onions are golden and caramelized.
12) Stir in the garlic in the last few minutes of cooking.
13) Stir the onion mixture, drained chopped tomatoes, tomato paste and spices into the beans.
14) Simmer for another 1 hour, then remove the ham hock.
15) Cool and remove all the meat from the ham hock, chop finely and keep aside.

16) In a food processor bowl, puree the soup in batches.
17) Stir the chopped meat into the soup.
18) Season with salt and pepper to taste, then add the lime juice.
19) Reheat the soup if required, then stir in the chopped cilantro.

20) Ladle into soup bowls, top with the sour cream and serve the Black Bean Soup with Roasted Tomatillo Salsa immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
210 Minutes
Ready In: 
250 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 733 Calories from Fat 332

% Daily Value*

Total Fat 37 g57%

Saturated Fat 9 g44.8%

Trans Fat 0 g

Cholesterol 62.2 mg20.7%

Sodium 562.8 mg23.4%

Total Carbohydrates 66 g22.1%

Dietary Fiber 13.8 g55.1%

Sugars 11.3 g

Protein 38 g76.9%

Vitamin A 69.4% Vitamin C 37.4%

Calcium 14.9% Iron 34.9%

*Based on a 2000 Calorie diet

Black Bean Soup With Roasted Tomatillo Salsa Recipe