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Recipe Detail Page
Spicy Black Bean Hot Cocoas
Holiday 2021
A smooth chilli-charged black bean soup is served in espresso cups and topped with tangy sour cream and a pinch of earthy cocoa powder. If you wanted to serve this dish as a more substantial ambulatory appetizer, use coffee mugs instead.
Makes 18 to 24 servings
2 tbsp (30 mL) canola oil
2 medium onions, diced
4 cloves garlic, thinly sliced
2 tsp (10 mL) ground ancho powder
1 tsp (5 mL) cumin
1/2 tsp (2 mL) ground chipotle powder
1/2 tsp (2 mL) dried oregano
2 cans (540 mL each) black beans, drained, rinsed
6 cups (1.5 L) vegetable stock
Salt and freshly ground pepper to taste
1 tbsp (15 mL) lime juice
Sour cream and unsweetened cocoa powder for garnish
1. Heat oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, until so‑ and lightly browned, about 8 minutes. Add garlic. Cook for 1 minute. Add ancho, cumin, chipotle and oregano. Cook for 30 seconds. Add beans, stock, salt and pepper. Raise heat to high. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally, for 20 minutes.
2. Working in batches, purée soup in a blender until smooth. (Firmly hold blender lid down with a kitchen towel while machine is on.) Transfer soup to a clean pot. (If you are making it ahead, cool soup and transfer to airtight containers. Refrigerate for up to 5 days and freeze for up to 6 months.)
3. Bring soup to a simmer over medium heat. Stir in lime juice. Taste for salt. Ladle into espresso cups. Dollop with sour cream. Garnish with a pinch of cocoa powder. Serve immediately with teaspoons.
Makes 18 to 24 servings
