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Black Bean Chipotle Puree

Monday, 26 May 2008


This exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there's quite a few other ingredients as well. Serve this with a hearty bread and your favorite sharp cheese. Note that this recipe requires advance preparation.


At a glance
Latin American
Cooking Method
Heat Level
Side Dish
•    2 quarts water
•    1 tablespoon salt
•    3 cups black beans, cleaned and soaked overnight
•    ½ stalk celery, chopped with leaves
•    3 large dried chipotle chiles, approximately 3 ounces
•    3 cups dry red wine
•    1 teaspoon freshly ground nutmeg
•    1 teaspoon freshly ground cinnamon
•    ½ teaspoon ground ginger
•    1 tablespoon finely ground white pepper
•    2 tablespoons Mexican leaf oregano
•    ½ cup chopped fresh parsley
•    1 tablespoon Worcestershire sauce
•    1 medium onion, chopped coarsely
•    3 tablespoons chopped garlic
•    1 cup domestic mushrooms, chopped
•    1/4 cup extra virgin olive oil
•    1/4 cup peanut oil
•    1/3 cup tomato puree
•    2 ½ tablespoons red wine vinegar
•    3/4 cup raw honey
•    Lime wedges for garnish
•    Coarsely chopped cilantro for garnish


In a large pot, combine the water, salt, black beans, celery, chipotles, wine, nutmeg, cinnamon, ginger, pepper, oregano, parsley and Worcestershire sauce and bring to a boil.
In a skillet, combine the onion, garlic, mushrooms, olive oil, and peanut oil and sauté until the onions are soft. Add this mixture to the pot and keep on a steady boil until the beans are soft, about 2 hours (but this can vary greatly, so check them as they're cooking). Add water as needed, but by the end there should be little water in the pot.
Allow the beans to cool. In a bowl, combine the tomato puree, vinegar, and honey and mix with the beans. Puree this mixture in a food processor.
Reheat over very low heat (or use a double boiler), adding water to the desired consistency. Serve garnished with the lime wedges and chopped cilantro.


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