Last revised: 19-Jan-08 10:26
This spicy, smoky flavored soup has a unique flavor touch comes from chipotle chilies, a popular ingredient in the American southwest. More commonly known as smoked jalapeños, Chipotle chilies can be found dried, pickled or canned. When canned, they are usually packed in a thick, rich, flavorful adobo sauce. Besides the bite from the chilies, this recipe also uses a bit of unsweetened cocoa. The cocoa adds a complex warmth to the flavor of this otherwise simple soup.
In a large pot over medium-high heat, heat the olive oil, onions, peppers, and garlic. Sauté until the onions are translucent. Reduce the heat to medium-low and add the oregano, cumin, chipotle chilies, and adobo sauce. Sauté for an additional minute.
Add the cold water, bay leaf , and beans. Bring to a boil, then lower to a simmer. Cook uncovered for about an hour, or until the beans are tender.
Stir in the cocoa powder, orange juice, cilantro, scallions, and salt; continue to simmer for at least 5 more minutes.
Enjoy this hearty soup with soft, sweet, well buttered cornbread pillows, and a cellar cool cider or my old fashioned lemonaid.