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BEAN - Black Bean Soup with Roasted Poblano Chiles
Nb persons: 6
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| BON APPETIT Black Bean Soup with Roasted Poblano Chiles Choose dried chiles that are fairly flexible, a sign they’re not too old. INGREDIENTS 2 poblano chiles | |
| 2 tablespoons | raw shelled pumpkin seeds,, (pepitas) |
| 1 large | dried pasilla or ancho chile, stemmed, seeds removed |
| 1 tablespoon | vegetable oil |
| 1 medium | onion, coarsely chopped |
| 4 | garlic cloves, peeled, crushed |
| 1 14.5-oz. can | fire-roasted or plain diced tomatoes |
| 4 cups | low-sodium chicken broth |
| Kosher salt | |
| 2 14.5-oz. cans | black beans, drained |
| ½ cup | crumbled queso fresco or feta |
| Lime wedges,, (for serving) | |
Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.
Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with queso fresco and pumpkin seeds, with lime wedges alongside.
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
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