Black Bean Soup

best_black_bean_soup_recipe_-_nyt_cooking.pdf
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Pantry Items

• ​extra-virgin olive oil
• tablespoon dried oregano​
• kosher salt  
• bay leaves * 2
• ground black pepper * 1 teaspoon
• Red wine vinegar, to taste

Grocery List

• chipotle chiles in adobo * 1 small (7-ounce) can 
• carrots * 2
• onions * 2 
• garlic cloves * 4
• red wine * 1 cup 
• jalapeño peppers * 2
• dry black beans * 1 pound 
• vegetable stock * 2 quarts

Food Preparation

• Chipotle chiles - purée 
• Carrots (2) - peeled and chopped
• Onions (2) - peeled and chopped
• jalapeño (2) - seeded and chopped 

Cooking Instructions

1. Stovetop - Dutch Oven medium heat  
   - heat olive oil (2 TBL spoons) 
   - stir & sauté carrots, onions, garlic (5-8 minutes)
2. Stovetop - Dutch Oven medium heat  
   - pour in wine (1 Cup)
   - stir & add jalapeños (2 minutes)
   - push vegetables to edge 
   - add dollop of chipotle purée (2 teaspoons) to center and fry (1 minute)
   - stir together vegetables  
3. Stovetop - Dutch Oven high heat  
   - add beans (1 pound)
   - add vegetable stock * 2 quarts 
   - add oregano 
   - add bay leaves
   - bring to boil (10 - 15 minute)
   
4. Stovetop - Dutch Oven low/no heat  
   - simmer 1-2 hours
   - add water as needed