Mesa Grill Black Bean Soup

Happy (belated – gulp) 2017!! With some extremely notable exceptions – a new nephew! a wonderful extended vacation with Matt! a good friend getting married! – I didn’t like 2016 any more than anyone else, so I decided to skip all the food blogger end-of-year countdowns and just jump into 2017 with good vibes. Mold in my apartment has hampered that a little, but take heed, it will not win!

I’d been planning to jump back into blogging yesterday, but seeing as it was MLK Day, and this particular MLK Day seems more … I don’t know, pertinent? Important? … than usual, given the current political climate and happenings, I didn’t feel that I personally could add much to that conversation. So today it is!

I want to begin this New Year with one of my favorite recipes, one that I first cooked years ago and never forgot, yet have never committed to my blog. What you have here is perfect comfort food for cold weather or grumpy days that will not interfere with any fitness/weight loss/lose those holiday pounds goals. In fact, it might even help! And this soup is SO delicious. The genius of this recipe is in the garnishes. Garnishes to soup or chili are usually in the vein of just throw whatever you like on there, if you like anything at all – and of course that’s totally fine! But it’s just not how this particular soup works. On its own, it’s a solidly built yet kind of non-special black bean soup. But when you garnish it as instructed, the entire bowl sings and makes everyone all kinds of happy.

On a different note, I do aim to be a better blogger this year. When your blog is not your primary source of income, it’s too easy to back-burner it, but that’s lame. I want this to be a fun, inspiring, and of course delicious space, so I vow to be better at time management. And feel free to hold my feet to the fire, my dear readers whom I love!

Source: slightly adapted from The Mesa Grill Cookbook by Bobby Flay

Ingredients:

SOUP:
2 tbs olive oil
1 medium carrot, peeled and chopped
1 medium onion, chopped
3 cloves garlic, smashed and peeled
1 cup red wine
3 (15 oz.) cans black beans, drained and rinsed
3 jalapeno chiles, roasted, peeled, and seeded
1 poblano chile, roasted, peeled, and seeded
4 cups vegetable or chicken stock
2 tbs fresh lime juice
Kosher salt and black pepper, to taste

GRILLED ONION RELISH:
1 large red onion, sliced ½-inch thick into rounds – do not separate the layers of the rounds
2 tbs olive oil
Kosher salt and black pepper, to taste

TOMATO-SERRANO RELISH:
2 ripe beefsteak tomatoes, seeded and diced
1 serrano chile, diced
Kosher salt and black pepper, to taste

CUMIN CREMA:
8 oz. crema, crème fraiche, or sour cream
1 scant tbs ground cumin
1 tbs fresh lime juice
Kosher salt and black pepper, to taste

AVOCADO-TOMATILLO RELISH:
2 ripe Hass avocados, peeled, pitted and chopped
2 large tomatillos, husked, scrubbed, and chopped
3 tbs finely chopped red onion
1 small jalapeno chile, finely chopped, seeded if desired
3 tbs fresh lime juice
2 tbs olive oil
Kosher salt and black pepper, to taste

Directions:
First, make the SOUP: heat the olive oil in a soup pot over medium heat. Add carrot, onion, and garlic. Cook about 5 minutes, until the onion is translucent but not browned. Add the wine, bring to a boil, and cook until reduced by half.
Add the beans and reduce the heat to medium. Add the jalapenos, poblano, and stock. Simmer 30 minutes.
Remove from the heat and add the lime juice, salt and pepper. Use an immersion blender to puree until smooth. If the soup has cooled, rewarm before serving.
While the soup is simmering away, make the garnishes. I recommend starting with the GRILLED ONION RELISH: preheat a grill or grill pan to high heat. Cheater’s note: a griddle pan or nonstick or cast-iron skillet works fine as well. Just sayin’. Anywho, brush the onion slices with the olive oil, then season with salt and pepper. Grill on each side for 4-5 minutes, until lightly charred and cooked through. If the rounds start coming apart when you flip them, it’s fine. Remove the onions from the grill and chop.
For the TOMATO-SERRANO RELISH: combine the tomatoes and serrano chile in a bowl and season with salt and pepper.
For the CUMIN CREMA: place the crema in a small bowl, add the cumin and lime juice. Season with salt and pepper and whisk to thoroughly combine.
For the AVOCADO-TOMATILLO RELISH: gently combine the avocados, tomatillos, onion, jalapeno, lime juice, and oil in a bowl, then season with salt and pepper.
To serve, ladle soup into bowls, then spoon at least one tablespoon of each garnish on the soup, laying them side-by-side as much as possible. And it’s totally okay to add more of any or all garnishes when your bowl of soup is halfway gone. That’s why you make so much of each garnish!

Leave a Reply

Your email address will not be published. Required fields are marked *