Serves: 4
Ingredients
-
1/4
cup olive oil
-
1
small onion, finely chopped
-
1
poblano, finely chopped
-
1 1/2
teaspoons ground cumin, divided
-
3
(15-ounce) cans black beans, drained and rinsed
-
Kosher salt and freshly ground black pepper
-
2
cups cilantro stems and leaves
-
1
jalapeno, optional
-
1
teaspoon sherry vinegar
-
Cooked rice, for serving, optional
Directions
- In a medium saucepan, combine oil, onion, poblano, 1 teaspoon cumin, black beans and 2 cups water. Season with salt and pepper. Cover and bring to a boil. Reduce heat to a simmer and cook soup 15 minutes or until flavors have blended.
- While soup simmers, combine cilantro, jalapeno, sherry vinegar and remaining 1/2 teaspoon cumin in a blender with 3 tablespoons water. Season with salt and pepper. Blend until smooth; transfer to a bowl. Add ½ of soup to blender and blend until smooth; stir into remaining soup. Serve soup over rice, if desired, topped with cilantro sauce.