Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche Recipe

Introduction

This Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche is a flavorful and hearty dish perfect for any season. It’s packed with smoky, spicy, and tangy notes that come together beautifully in a comforting bowl. Ideal for a cozy dinner or to impress guests with its depth of flavor.

Ingredients

• 2 medium-size red onions, chopped
• 1 medium-size red bell pepper, chopped
• 1 medium-size green bell pepper, chopped
• 1 16-ounce package dried black beans
• 1 tablespoon chopped chipotle chiles from a can (adjust to taste for spice level)
• 1 cup Mexican crema or crème fraîche (or homemade alternative)
• 1 tablespoon olive oil
• 4 teaspoons ground cumin
• 1 tablespoon whole cumin seeds
• 2 tablespoons fresh lime juice
• 4 garlic cloves, minced
• 7 cups water
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• Salt and freshly ground pepper, to taste

Instructions

1. Step 1: Rinse the dried black beans thoroughly and soak them in water overnight or for at least 6 hours. Drain before cooking.
2. Step 2: In a large pot, heat the olive oil over medium heat. Add chopped red onions, red and green bell peppers, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
3. Step 3: Add the ground cumin and whole cumin seeds to the pot. Toast them for 1-2 minutes, stirring frequently to release their aroma.
4. Step 4: Stir in the soaked black beans, chopped chipotle chiles, water, coarse kosher salt, and ground black pepper. Bring to a boil, then reduce heat to a simmer.
5. Step 5: Cover and simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally, adding more water if necessary to keep beans covered.
6. Step 6: Using an immersion blender, puree the soup until smooth but still slightly chunky. Alternatively, blend in batches in a blender, returning soup to the pot afterward.
7. Step 7: Stir in the fresh lime juice and adjust seasoning with salt and pepper as needed.
8. Step 8: To make the toasted cumin seed crème fraîche, lightly toast the whole cumin seeds in a dry pan until fragrant, then crush or grind them slightly. Mix into the crema or crème fraîche.
9. Step 9: Serve the soup hot with a dollop of the toasted cumin seed crème fraîche on top.

Tips & Variations

• For a faster option, use canned black beans but reduce cooking time and adjust seasoning accordingly.
• Adjust the amount of chipotle chiles to control the heat level; start with less if you prefer milder flavors.
• Garnish with fresh cilantro or chopped green onions for a fresh contrast.
• If Mexican crema or crème fraîche is unavailable, plain Greek yogurt can be used as a substitute.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened. Keep the toasted cumin seed crème fraîche separate and add fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black beans instead of dried?

Yes, canned black beans can be used for convenience. Reduce cooking time since the beans are already cooked, and rinse them well before adding to the soup.

How spicy is this soup?

The chipotle chiles add a smoky heat, but you can adjust the amount to make it milder or spicier according to your preference.

Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This hearty and flavorful Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche is a perfect comfort food with a spicy kick. Made from dried black beans simmered with red and green bell peppers, onions, garlic, and chipotle chiles, it is enhanced by aromatic cumin and finished with a tangy, creamy topping of toasted cumin seed crème fraîche. This soup is both satisfying and nutritious, ideal for a cozy meal.

• Author: Maya
• Prep Time: 15 minutes (plus soaking time for beans overnight)
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours (excluding bean soaking time)
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 medium-size red onions, chopped
• 1 medium-size red bell pepper, chopped
• 1 medium-size green bell pepper, chopped
• 1 (16-ounce) package dried black beans
• 1 tablespoon chopped chipotle chiles from a can (adjust to taste)
• 1 tablespoon olive oil
• 4 teaspoons ground cumin
• 2 tablespoons fresh lime juice
• 4 garlic cloves, minced
• 7 cups water
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• Salt and freshly ground pepper, to taste

Crème Fraîche Topping

• 1 cup Mexican crema or crème fraîche (or homemade version)
• 1 tablespoon whole cumin seeds

Instructions

1. Prep the Beans: Rinse the dried black beans thoroughly under cold water. Soak them overnight or for at least 6 hours to soften and reduce cooking time.
2. Toast Cumin Seeds: Heat a dry skillet over medium heat. Add the whole cumin seeds and toast them until fragrant and slightly darker, about 2-3 minutes. Remove from heat and let cool.
3. Make Toasted Cumin Crème Fraîche: Crush the toasted cumin seeds slightly with a mortar and pestle or the back of a spoon. Mix these into the Mexican crema or crème fraîche. Set aside to allow flavors to meld.
4. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped red onions, red bell pepper, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
5. Add Garlic and Spices: Stir in the minced garlic, ground cumin, and chopped chipotle chiles. Cook for another 1-2 minutes until fragrant.
6. Add Beans and Water: Drain the soaked black beans and add them to the pot along with 7 cups of water. Bring the mixture to a boil, then reduce heat to low and let it simmer gently.
7. Simmer the Soup: Cover the pot partially and simmer the soup for about 1.5 to 2 hours or until the beans are tender and creamy. Stir occasionally to prevent sticking. Add more water during cooking if needed to maintain desired consistency.
8. Season the Soup: Once beans are tender, add coarse kosher salt, ground black pepper, and fresh lime juice. Adjust the seasoning with additional salt or pepper to taste.
9. Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, transfer about half the soup to a blender and puree, then return to the pot. Stir well.
10. Serve: Ladle the soup into bowls and spoon a generous dollop of toasted cumin seed crème fraîche on top. Garnish with a sprinkle of additional toasted cumin seeds or fresh cilantro if desired. Serve hot.

Notes

• For quicker cooking, use canned black beans but reduce simmering time accordingly and adjust seasoning.
• You can substitute chipotle chiles with smoked paprika for a milder smoky flavor.
• If Mexican crema or crème fraîche is unavailable, sour cream or plain Greek yogurt can be used as a substitute.
• Adjust the amount of chipotle chiles to control the spice level.
• This soup freezes well; store cooled leftovers in airtight containers for up to 3 months.

Keywords: black bean soup, chipotle, cumin, crème fraîche, Mexican soup, vegetarian soup, spicy bean soup