Black Bean Soup with Roasted Poblano
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Blender
- Dutch oven
- Pot
- Stove
- Tongs
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Skillet
- Plate
- Wooden spoon
- Refrigerator
Ingredients
- 2 fresh poblano chiles
- raw shelled green pepitas (pumpkin seeds)
- 1 large dried pasilla or ancho chile (stemmed, seeds removed)
- 2 tablespoons bacon fat (or olive oil if you prefer)
- 1 large onion (peeled and roughly chopped)
- 4 cloves garlic (peeled and roughly chopped)
- 1 (14½-oz.) can diced tomatoes (with juices)
- 4 cups chicken stock (or vegetable stock if you prefer)
- kosher salt (to taste)
- 2 (14½-oz.) cans black beans (drained)
- ½ cup roughly grated or crumbled queso fresco
- cilantro sprigs (to taste)
- Lime wedges (to taste, for serving)
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