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Ингредиенты
- 6 x white corn tortillas cut into sixths Peanut oil as needed
- 2 x tomatoes seeded, minced fine
- 1 x serrano pepper finely minced Salt to taste Freshly-grnd black pepper to taste
- 1 x red onion peeled, and sliced 1/2" thick
- 2 Tbsp. extra virgin olive oil
- 6 x blue corn tortillas cut into sixths Canola oil as needed
- 2 x Haas avocados peeled, seeded, and coarsely minced
- 2 x tomatillos scrubbed, and coarsely minced
- 2 Tbsp. finely-minced red onion
- 1 sm jalapeno finely minced
- 2 Tbsp. fresh lime juice Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. cumin seeds
- 8 ounce crema or possibly lowfat sour cream
- 1 Tbsp. fresh lime juice Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 med carrot peeled, and coarsely minced
- 1 med onion coarsely minced
- 3 x garlic cloves coarsely minced
- 1 c. red wine
- 3 c. black beans picked over, soaked for 8 hrs and liquid removed
- 3 x jalapenos roasted, peeled, and seeded
- 1 x poblano roasted, peeled, and seeded
- 4 c. water
- 2 Tbsp. fresh lime juice Salt to taste Freshly-grnd black pepper to taste
Инструкции
- White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees. Fry chips in batches and drain on paper towels, salt while hot. Combine tomatoes and serranos in a bowl and season with salt and pepper to taste.
- Grilled Onion Relish: Heat a grill or possibly grill pan over high heat. Brush onion slices with extra virgin olive oil and grill on both sides for 3 to 4 min or possibly till lightly charred and cooked through. Remove and chop finely.
- Tortillas with Avocado-Tomatillo Relish: Fry tortillas in oil, drain on paper towels and salt while hot. Gently combine remaining ingredients in a bowl and season with salt and pepper to taste.
- Toasted Cumin Crema: Place a small saute/fry pan over medium high heat and heat till almost smoking. Add in the cumin seeds and toast for 1 to 2 min.
- Place the seeds in a coffee grinder and grind to a pwdr. Place the crema in a small bowl, add in the grnd cumin and lime juice and season with salt and pepper to taste.
- Soup: Heat the extra virgin olive oil in a medium saucepan over medium heat, sweat the carrots, onion and garlic for 5 min, or possibly till translucent/soft. Add in the wine, bring to a boil, and cook till reduced.
- Add in the beans. Reduce the heat to medium, add in the jalapenos, poblano, and water and simmer for 1 to 1 1/2 hrs or possibly till the beans are cooked through.
- Remove from the heat and add in the lime juice, and salt and pepper to taste. Remove half the mix and puree in a food processor, then return it to the pot and stir well.
- Serve: Ladle soup into individual bowls. Drizzle with the Toasted Cumin Crema and top with a Tbsp. of each of the relishes. Serve immediately.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Bobby Flay's Black Bean Soup With Toasted Cumin Crema And Three Relishes."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 8 servings | |
| Calories 504 | |
| Calories from Fat 169 | 34% |
| Total Fat 19.16g | 24% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 52mg | 2% |
| Potassium 1522mg | 43% |
| Total Carbs 63.01g | 17% |
| Dietary Fiber 15.6g | 52% |
| Sugars 6.8g | 5% |
| Protein 18.82g | 30% |
