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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/black-bean-soup-with-chipotle-and-toasted-cumin-seed-creme-fraiche-recipe/