Meals Matter

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Contributed By: jenniferlynncreations
The Whole Foods Market Cookbook

The smoky, spicy almost chocolate-like flavor of this soup comes from chipotle chilies, an ingredient that is very popular in the Southwest. Chipotle chilies, which are smoked jalapeños, can be found dried, pickled or canned in thick adobo sauce. This recipe calls for unsweetened cocoa, which adds a warmth to the complex flavor of this soup. Enjoy it with corn bread to buffer the chilies.

Ingredients

·· 1/8 cup Olive oil

· 2 cups Chopped red onion

· 1 medium red bell pepper, seeded and chopped

· 1 medium green bell pepper, seeded and chopped

· 2 cloves Garlic, minced

· 1 tablespoon Dried oregano, or 3 tablespoons fresh

· 1 tablespoon Ground cumin

· 3 chopped canned chipotle chilies

· 1/8 cup Adobo sauce from canned chipotle peppers

· 12 cups Water

· 1 bay leaf

· 2 cups (dry) black beans, rinsed

· 1 tablespoon Unsweetened cocoa powder

· 3/4 cup Orange juice

· 1/2 cup Minced fresh cilantro

· 6 scallions, thinly sliced

· sea salt, to taste

Preparation

Soak the black beans overnight or 6–8 hours prior to cooking.

Heat the olive oil in a large pot over medium-high heat. Add the red onion, peppers and garlic; sauté until the onion is translucent. Reduce the heat to medium-low, and add the oregano, cumin, chipotle chilies, and adobo sauce; sauté for 1 minute. Add the cold water, bay leaf, and beans. Bring the soup to a boil, then lower to a simmer and cook uncovered for 1 1/2 to 2 hours, until the beans are tender.

Stir in the cocoa powder, orange juice, cilantro, scallions, and salt; continue to simmer for 5 minutes.

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