Кулинар поделился рецептом согревающего супа из черных бобов и кукурузы с добавлением чоризо

Good evening, Kibitzers! We were down to our very last pound of Rancho Gordo beans in the pantry, which just so happened to be these lovely little black beans from Oaxaca. (Not to worry, I have another 16-pound Rancho Gordo order on the way!) I was agonizing over what I wanted to do with them when I found this recipe for Edna’s black bean and corn soup from Rancho Gordo. I don’t know who Edna is—I guess the woman who sent the recipe in—but I can vouch for her soup, which is one of my favorite things I’ve made in a while. I made it pretty close to the original recipe, with some noteworthy deviations I’ll explain below, so click the link for that full written recipe. While it’s an easy recipe to make, it’s a multipart process that all comes together at the end. To be honest, it’s not that I was skeptical of it, but I wasn’t expecting the flavor bomb it turned out to be. I highly recommend it to all the bean lovers here. Making the Tomato Sauce Before you can make Edna’s black bean and corn soup, you need to make Edna’s tomato sauce, which you’ll use in the soup. It’s easy and pretty quick to make. In half a cup of olive oil, cook one large onion, one red bell pepper, and one orange bell pepper until they become tender. Add five cloves of garlic (minced) and a quarter-teaspoon of crushed red pepper flakes. Then, stir in a 28-ounce can of crushed tomatoes and cook for about 15 or 20 minutes, or until the sauce thickens and starts to get jammy. The sauce can be set aside until it’s time to use it. Cooking the Beans To prepare the beans, just combine the dry beans (no soaking necessary) with eight cups of water, a bunch of chopped green onions (this seemed weird to me, but I went with it), five whole cloves of garlic (peeled, even though the recipe says not to), a tablespoon of olive oil, and two teaspoons of kosher salt. I brought it to a simmer on the stovetop and then transferred to a 300-degree (F) oven for about two hours. The aromatics will basically disappear into the broth by that point. Again, I’m not entirely sure why the green onions are used here (I guess onion variety?), but I’m going to go out on a limb and say that any onion will work here. The beans can be set aside (with their broth) until you’re ready for them. Bringing It All Together Now, it’s time to put it all together to make a delicious soup. Start by cooking a large onion in half a cup of olive oil (yes, lots of olive oil, but we like that!) until it’s tender. This might get me in trouble with Edna, but I really thought this soup was crying out for some chorizo. So I added a pound and a half of chorizo in with the onion. It was a good choice. That being said, I’m quite confident that it’s not necessary, so if you want to make it vegetarian (as intended), that will be fine! Add the beans (and all of their liquid) to the pot with the onions and chorizo. Let it all mingle together and cook for about 15 minutes. Now, Edna says that her tomato sauce makes about three cups, and you’re supposed to use two cups for the soup. Sorry, but that shit pisses me off (no offense, Edna). What am I supposed to do with a cup of leftover tomato and bell pepper sauce? I added it all, and honestly, I’d recommend that you do the same. As for the corn, Edna calls for two cups of fresh corn kernels, but I just added a one-pound bag of frozen corn. Cook for a few more minutes, add cilantro if desired (we do desire it), and that’s it! As I said above, I was not expecting it to be as good as it is. It’s a real flavor bomb, and thanks in part to that tomato sauce, it has a really deep and complex flavor. The chorizo was a wonderful addition, but again, not necessary. I quite enjoyed my bowl of soup and am looking forward to more! If you’re like me and enjoy soup toppings, might I suggest some Mexican sour cream and queso fresco? OMG, so good!