Black Bean and Huitlacoche Soup
Rated 5.0 stars by 1 users
Category
Soups & Salads
Servings
1-2 Cups
Prep Time
10 minutes
Cook Time
65 minutes
Ingredients
-
¼ cup Magical Coconut Oil
- 2 tablespoons Dry Onion Bits
- 5 Cloves Fresh Garlic (peeled and crushed)
- 4 cups Cooked Black Beans
- ½ Bay Leaf
- ½ cup Coffee (dark/strong)
- 1½ cups Chicken Stock or Water
- 1 teaspoon Kosher Salt
- Pinch Dried Oregano
- ½ teaspoon Ground Cumin
- ¼ teaspoon Ground Coriander
- ½ teaspoon Dry Garlic Bits
- ½ teaspoon Chipotle Adobo (the puréed contents of a can of chipotles) (add more for a spicier soup)
- ¼ teaspoon Cracked Black Pepper
- 1 tablespoon Huitlacoche
- ¼ cup Fresh Cilantro (rough chopped)
- 1 tablespoon Fresh Squeezed Lime Juice
- ½ cup Crema or Sour Cream
- ½ cup Avocado (peeled pitted and micro diced)
- 1 tablespoon Red Jalapeño (micro diced)
- 1 tablespoon Magical Olive Oil
- 1 teaspoon Green Jalapeño (sliced into thin rounds or coins)
- 1 tablespoon Fresh Cilantro (micro diced)
- ½ cup Crispy Fried Tortilla Strips (or crushed corn chips) (optional)
Black Bean and Huitlacoche Soup
Avocado Salsa Garnish
Directions
Black Bean and Huitlacoche Soup
- Add all the soup ingredients into the MB2e excluding the huitlacoche cilantro and lime juice.
- Secure the lid. Set the temperature to 160° and set the timer for 1 hour.
- When the cycle is finished add the fresh lime juice chopped cilantro and huitlacoche and run for an additional 5-minute cycle with no heat.
- Season the soup to taste and make sure you are happy with the desired consistency.
Avocado Salsa Garnish
- Mix the micro diced avocado red jalapeño cilantro cannabis olive oil and round sliced green jalapenos in the stainless-steel mixing bowl. Combine well.
- Garnish each bowl with sour cream and a little of the Avocado Salsa Garnish. Enjoy!
Recipe Note
Recipe provided by Chef Sebastian Carosi Instagram: @chef_sebastian_carosi
