black bean soup

This soup is so good and perfect on a rainy Sunday.  Big thanks to Ms. Moon for clueing me into it and sharing screenshots!  It's from the NY Times recipe by Julia Moskin, which is behind a paywall so I can't see it.

Ingredients 

 

FOR THE SOUP:

1 small can chipotle chiles in adobo
2 tablespoons olive oil
2 carrots, diced 
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste 

FOR THE PICKLED ONIONS AND GARNISHES (OPTIONAL but don't skip the onion!):

1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Instructions:
1. Puree can of chilis in blender/food processor, put aside.
2. Heat oil in large heavy pot.  When hot, add onions, garlic, and carrots. Cook until soft (about 5-8 minutes) but not brown.
3. Add in wine and simmer until pan almost dry.  Add jalapenos and cook until soft (2-3 minutes). Push vegetables to sides and add 2 teaspoons of chipotle sauce and fry a minute or so, then blend it in with the rest of the vegetables.
4. Add beans, stock, oregano, and bay leaves. Stir, bring to boil, let boil 10-15 minutes, then reduce heat and simmer an hour or two until beans are "soft and fragrant."*  Add salt and pepper.
5. Meanwhile, make "pickled onions."  Put lime juice and salt in with onion and let it sit about 30 minutes, then remove liquid and refrigerate. Serve onions with soup, with sour cream, etc. 

Some beans can be mashed if necessary for proper texture.  Taste and add salt, pepper, red wine vinegar, chipotles, etc. to taste.



For canning: I pulled a bunch of soup out when the beans were nearly soft and I put in pint jars and canned.  I wasn't sure of the time, so I went ahead with 75 minutes for pints.