Contributed by Ericka Sanchez
Bean and Poblano Chile Soup
Cozy up with a bowl of warmth on a chilly evening—this delicious bowl brimming with the most indulgent, creamy bean and poblano chile soup you've ever tasted. This tasty soup features not just one, but two varieties of Camellia Brand beans: the robust black beans and the velvety pinto beans. Simmered, then blended with roasted poblanos, fragrant cilantro, onions, and garlic, creating a combination of flavors will delight you with each spoonful. Trust me, your taste buds are in for a treat!
Directions:
- Heat 6 cups water in a large saucepan over medium heat and bring to a boil. Add beans, ¼ piece onion, 2 garlic cloves, and bay leaves. Reduce heat to low medium and bring to a simmer. Cook for 15 minutes, add salt and cook for 15 minutes more. Remove from heat and let cool.
- Roast poblano chiles over an open flame. Using tongs, turn frequently until most of the chile skin is charred. Transfer to a heat proof container and cover. Let chiles steam for 10 minutes. Remove chiles from container, using the back of a knife or spoon, scrape charred skin off chiles. Slice open, remove stem and seeds. Chop.
- Heat cooking oil in a large saucepan over medium heat. Chop remaining ¼ piece of onion and remaining garlic cloves, add to saucepan. Stir until onion begins to soften, add cilantro, roasted poblanos and 4 cups of drained cooked beans and 4 cups bean broth. Stir and bring to a boil. Using an immersion blender, blend until desired consistency. You can use a blender as well by carefully blending in batches. Adjust salt if needed.
- Ladle into bowls, drizzle olive oil on top, sprinkle with cotija cheese and top off with roasted pepitas. Serve.
Ericka Sanchez is the creator and recipe developer at the award-winning NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.