This method was interesting to me. I love the idea of roasting the Plum tomatoes (or Roma in my case , as that is what the grocery store had) and the garlic. RG black Valentine Beans are wonderful beans, very tasty. They are what I had in stock, but I have had their Midnight Beans too and love them. I did not take the time to roast and then grind the cumin seeds. I used powdered cumin, added it to the sauteing vegetables, along with the chili powder and oregano. The spices browned up nicely and released their beautiful aromas. Rancho Gordo's red chili powder is great too.
Black Bean Soup with Roasted Garlic and Tomatoes
Serves 4
6-8 garlic cloves, unpeeled
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 whole fresh or canned plum tomatoes, with juice
Salt
½ pound Rancho Gordo Midnight beans, cooked, with reserved broth
½ medium yellow or white onion, chopped
1 jalapeno chile, chopped
1 medium carrot, peeled and chopped
1 ½ teaspoons cumin seeds, toasted and ground
1 teaspoon Rancho Gordo Oregano Indio
½ teaspoon Rancho Gordo New Mexican Chile Powder
2 cups chicken or vegetable broth
Freshly ground pepper
Sour cream for garnishing
1 avocado, pitted, peeled, and sliced, for garnishing
Fresh cilantro leaves for garnishing
Preheat the oven to 400F.
Put the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and wrap in the foil. Put the tomatoes in a baking dish. If using fresh tomatoes, cut them in half and put them cut side down in the dish. Season with salt, and drizzle with olive oil. Roast the tomatoes and garlic until soft, fragrant, and brown, about 20 minutes.
Meanwhile, put the beans and their broth in a soup pot and warm over low heat.
In a medium, heavy skillet over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, chile, and carrot and saute until fragrant and beginning to caramelize, about 10 minutes. Add the cooked vegetables, cumin, oregano, chile powder, and broth to the beans.
Peel the roasted garlic cloves. Chop the garlic cloves and tomatoes coarsely. Add the garlic and roasted tomatoes to the beans. Season with salt and pepper to taste. Bring to a simmer over medium-low heat and cook until the vegetables are soft and the flavors are blended, 15 minutes.
Let the soup cool slightly. Transfer about half the soup to a blender. Blend until smooth. Return the soup to the pot, stir, and adjust the seasonings.
Ladle the soup into warmed bowls and garnish with sour cream, avocado slices, and cilantro.
Black Bean Soup with Roasted Garlic and Tomatoes
Serves 4
6-8 garlic cloves, unpeeled
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 whole fresh or canned plum tomatoes, with juice
Salt
½ pound Rancho Gordo Midnight beans, cooked, with reserved broth
½ medium yellow or white onion, chopped
1 jalapeno chile, chopped
1 medium carrot, peeled and chopped
1 ½ teaspoons cumin seeds, toasted and ground
1 teaspoon Rancho Gordo Oregano Indio
½ teaspoon Rancho Gordo New Mexican Chile Powder
2 cups chicken or vegetable broth
Freshly ground pepper
Sour cream for garnishing
1 avocado, pitted, peeled, and sliced, for garnishing
Fresh cilantro leaves for garnishing
Preheat the oven to 400F.
Put the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and wrap in the foil. Put the tomatoes in a baking dish. If using fresh tomatoes, cut them in half and put them cut side down in the dish. Season with salt, and drizzle with olive oil. Roast the tomatoes and garlic until soft, fragrant, and brown, about 20 minutes.
Meanwhile, put the beans and their broth in a soup pot and warm over low heat.
In a medium, heavy skillet over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, chile, and carrot and saute until fragrant and beginning to caramelize, about 10 minutes. Add the cooked vegetables, cumin, oregano, chile powder, and broth to the beans.
Peel the roasted garlic cloves. Chop the garlic cloves and tomatoes coarsely. Add the garlic and roasted tomatoes to the beans. Season with salt and pepper to taste. Bring to a simmer over medium-low heat and cook until the vegetables are soft and the flavors are blended, 15 minutes.
Let the soup cool slightly. Transfer about half the soup to a blender. Blend until smooth. Return the soup to the pot, stir, and adjust the seasonings.
Ladle the soup into warmed bowls and garnish with sour cream, avocado slices, and cilantro.