- 6
- 60 mins
- 105 mins
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, diced
- 8 garlic cloves, minced
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp dried oregano
- 2/3 cup fresh orange juice
- 2 tins (540 ml) black beans, drained, rinsed, divided
- 1 tin (796 ml) plum tomatoes, including juice
- 2 cups vegetable broth
- 1-2 chipotle peppers in adobo sauce, minced
- 1 bay leaf
- 1/2 each red, yellow, and green pepper
- juice of 1 lime
Preparation
Step 1
Heat oil in large heavy saucepan.
Add onion and garlic and saute over medium-low heat until onion is soft, about 7 min. Stir often, do not brown.
Place coriander and cumin seeds in a small dry pan over low heat. Stir and shake for about a minute until they release their aroma. Sprinkle with oregano leaves and continue to shake over low heat another minute until they begin to darken.
Transfer to mortar and crush to a coarse powder. Sprinkle over onion and garlic and stir in.
Add orange juice and cook over medium heat until juic is reduced to half.
Reserve 1 cup beans and set aside.
Stir in remaining beans.
Add tomatoes and their juice, vegetable broth, chiptle peppers, and bay leaf.
Break tomatoes with fork.
Bring soup to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Stir in reserved beans, peppers, and lime juice and heat through.