Sunbeam 08EM1 owner manual Black Bean Chipotle Soup cont, Soups and Chowders, Toppings

Soups and Chowders

Black Bean Chipotle Soup *

1 pound dry black beans, rinsed, drained and checked for foreign objects

2 stalks celery, cut into 1/4-inch dices

2 carrots, peeled and cut into 1/4-inch dices

1 yellow onion, peeled and cut into 1/4-inch dices

2 chipotle peppers (canned in adobo sauce), chopped**

1 cup crushed tomatoes

1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)

6 cups chicken (or vegetable) stock

2 teaspoons cumin Salt and pepper

Toppings

Sour cream

Salsa

Fresh cilantro, chopped

*For an even heartier soup, add 1 cup of diced, cooked spicy sausage, such as andouille, chorizo, or linguica. Add to soup after soup has been pureed and cook for 30 minutes more.

**If using dried chipotle peppers, soak in warm water to soften before chopping about 20 minutes.

1.Place beans in a medium pan, cover with cool water, bring to a boil, boil for 2 minutes, remove from heat, and let stand for 1 hour and rinse. Add to stoneware and top with celery, carrots, and onions.

Recipe continued on next page.

This recipe is ideal for	This recipe is ideal for using
using the Auto Cook Mode.	the Dual Cycle Mode.

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Soups and Chowders

Black Bean Chipotle Soup (cont.)

2.In a separate bowl, combine chipotles, crushed tomatoes, green

chilies, stock, cumin, and salt and pepper to taste. Mix to blend and pour into stoneware.

3.Cover; cook on HIGH for 1 hour and then on LOW for 6 hours, until beans are tender to bite. Adjust seasoning to taste.

4.Puree with an immersion blender (or traditional blender) to a slightly chunky consistency. If using, add additional sausage and cook for 30 minutes more.

5.Serve topped with a dollop of sour cream, spoon of salsa and sprinkling of chopped cilantro.

Serves 4-6

This recipe is ideal for	This recipe is ideal for using
using the Auto Cook Mode.	the Dual Cycle Mode.

62

6 QT Smart-Set 08EM1.indd Sec1:61-Sec1:62 4/17/08 6:21:24 PM