Black Bean Soup

Ingredients

• 1 7-oz can chipotle chiles in adobo
• 2 tbsp olive oil
• 2 carrots, peeled and chopped
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 2 jalapeños, seeded and chopped
• 1 lb dry black beans, unsoaked
• 2 quart mild vegetable or chicken stock
• 1 tbsp dried oregano, preferably Mexican oregano
• 2 bay leaves
• 1 tbsp kosher salt
• 1 tsp black pepper
• hot water, as needed
• red wine vinegar, to taste
• 1 small red onion, for the optional pickled onions, thinly sliced
• 2 limes, juiced, for the optional pickled onions
• sour cream or Mexican crema, optional garnish
• cilantro leaves, optional garnish
• thinly sliced fresh chiles, optional garnish
• sliced avocado, optional garnish

Steps

1. Make the chipotle purée. Blend the chipotle chiles and adobo sauce until smooth. Set aside. Keep a kettle of hot water nearby for cooking the beans.
2. Cook the vegetables. Heat the olive oil in a large heavy pot over medium heat. Add the carrots, onions, and garlic. Cook until softened but not browned, 5 to 8 minutes.
3. Add the wine and chiles. Pour in the wine and simmer until nearly evaporated. Add the jalapeños and cook for 2 minutes.
4. Toast the chipotle. Push the vegetables toward the sides of the pot. Add 2 teaspoons chipotle purée to the center and cook for 1 minute, then stir everything together.
5. Cook the beans. Add the black beans, stock, oregano, and bay leaves. Bring to a boil and cook for 10 to 15 minutes.
6. Simmer. Reduce to a simmer and partially cover. Cook, stirring occasionally, until the beans begin to soften, 1 to 2 hours. Add hot water as needed to keep the soup loose and brothy.
7. Season the beans. Add the salt and black pepper. Continue simmering until the beans are fully tender.
8. Make the pickled onions. If using, combine the red onion, lime juice, and a pinch of salt. Let sit for about 30 minutes. Drain, rinse briefly with cold water, squeeze dry, and refrigerate until serving.
9. Adjust the texture. If the soup is too thin, purée a small portion of the beans with an immersion blender or regular blender, then stir it back into the pot. Repeat as needed until the broth is thick and velvety while leaving plenty of whole beans.
10. Season. Remove the bay leaves. Taste and adjust with additional salt, pepper, red wine vinegar, and chipotle purée as desired.
11. Serve. Ladle into bowls and top with pickled onions, sour cream, cilantro, sliced chiles, and avocado as desired.