1 to 3 jalapeño or serrano peppers, seeded and minced
2 teaspoons coriander seeds, toasted and coarsely ground
1 teaspoon ground cinnamon
Pinch of ground cloves
32-ounce can diced tomatoes, with juice 6 cups Basic Vegetable Stock
2 cups dried black beans, soaked overnight
Grated zest and juice of 1 orange 1/4 bunch cilantro, washed, stemmed, and coarsely chopped, plus more for garnish
Sour cream, sliced roasted red pepper, and/or chopped dry roasted peanuts for garnish (optional)
Directions
1
Heat the oil in a soup pot over high heat. Add the garlic and sauté until golden. Add the shallot and onion and stir well. Cover and cook for 5 minutes, or until the onion becomes translucent.
2
Add the peppers and the spices. Stir well, cover, and cook for another 5 minutes. Add the tomatoes, their juice, and the stock. Stir well and cover. Simmer for another 10 minutes
3
Rinse the black beans under cold water until the water pouring through is clear. Add the beans and carrot and stir well. Cover the soup and let it reach a boil. Stir the soup occasionally to make sure nothing sticks to the bottom and reduce the heat to medium-low. Let the soup simmer for about 45 minutes, or until the beans are very soft. Remove the pot from the heat and discard the carrot
4
In batches puree the soup until smooth, press through a strainer and discard the remnants, If the soup is too thick at this point add enough water to bring it to a thick creamy texture and density. Whisk in the orange juice, zest and cilantro and let the soup cool to room temperature. Store for a day in the refrigerator or until ready to serve it.
5
Bring the soup to a simmer over medium low heat pour into soup cups and garnish with a dollop of sour cream, sliced roasted red pepper, and/or chopped cilantro.
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