Black Bean Soup with Chipotle Chiles

Black Bean Soup with Chipotle Chiles
Photo by Scott Peterson

Ingredients

  • 1 16-ounce package dried black beans
  • 7 cups water
  • 1 cup plain nonfat yogurt
  • 4 teaspoons ground cumin
  • 2 tablespoons fresh lime juice
  • 2 teaspoons coarse kosher salt
  • ¼ teaspoon freshly ground black pepper
  • + 8 more ingredients
    • 1 medium-size red bell pepper
    • 1 tablespoon canned chipotle chiles
    • 1 medium-size green bell pepper
    • 1 tablespoon olive oil
    • ¼ cup fresh cilantro
    • ½ cup plum tomatoes
    • 2 medium-size red onions
    • 4 garlic cloves

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on hig...

View full recipe at Epicurious

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