What is Mexican Oregano?īring everything to a uniform temp and then give it a whirl in the blender. If possible, try this recipe with some Mexican oregano as it works really well in this dish, but don't sweat it if you don't have any. And feel free to substitute a fresh jalapeno if that's all you have. ![]() You can omit it or use only half of it if you want a milder version. The chipotle isn't crucial in this recipe - it just gives the soup a little background heat. Once the tomatoes are mostly roasted you can add them to the pan.Ģ cups cooked beans (or 1 can, drained and rinsed)ġ chipotle in adobo (de-stemmed and de-seeded)ġ/2 teaspoon salt (plus more to taste after blending) ![]() You can roughly chop the 1/2 onion and leave the garlic cloves whole as all of this is going in the blender eventually. Once they've been roasting for a bit you can start sweating the onion and garlic in some oil over medium heat: I usually just plop them in a 400F oven for 20-25 minutes. Once your kitchen is stocked the rest is easy. It has an umami injection from nutritional yeast and I was thrilled with the results after experimenting with that uncommon ingredient. I used Black beans, but you can use Pinto or Peruano and get an equally good result.Īs mentioned, I'm using the Better Vegetable Stock from last week. So yes, maybe the title of this post should be "Good Stock For The Win" because you can literally use any bean you want in this recipe once the stock is in place. Sure, if you use home-cooked beans you'll get an upgrade, but don't worry about that until you have some tasty stock in the kitchen. I used the Better Vegetable Stock from last week, but I've also tried it with this homemade chicken stock and it is scrumptious.Īs further proof that the stock is the most important ingredient in this recipe, I used canned beans and it still came out full-stop delicious. This Easy Mexican Bean Soup is proof that some good stock will go a long way in your kitchen!
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