7 years ago

Fire Roasted Salsa Black Bean Bisque
[Vegan]

SM By: Stephanie McKinnie

Author Bio

Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was... Read More

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Fire Roasted Salsa Black Bean Bisque [Vegan]

Dairy Free

This Fire Roasted Salsa Black Bean Bisque is very comforting and satisfying! It gets its sparkle and spice from the fire roasted salsa. The inclusion of the roasted peppers brings depth and pure deliciousness to the overall soup! It is naturally vegan and gluten free.

Ingredients You Need for Fire Roasted Salsa Black Bean Bisque [Vegan]

For the salsa:

8 cups Cooked Black Beans - recipe below
Fire Roasted Salsa - recipe below
2 teaspoons Spicy Hungarian Paprika
1/4 teaspoon Cumin
1 tablespoon + 2 teaspoons sea salt - or to taste

For the Black Beans:

4 cups organic dried black beans
12 cups filtered water
1/2 red onion or white
1 clove garlic
1 dried habanero pepper - optional

For the Salsa:

4 large heirloom tomatoes
1 small red onion
3 poblano pepper
2 Anaheim peppers
2 – 4 jalapeno add 1 for mild
3 large cloves garlic
1 cup cilantro leaves
1 tablespoon fresh squeezed lime juice
2 1/2 teaspoons of sea salt

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How to Prepare Fire Roasted Salsa Black Bean Bisque [Vegan]

For the Black Beans:

In a 5 1/2 quart pot, put a small hand full of beans in the pot one handful at a time to make sure there are no rocks.
Rinse the beans and add the water, onion, garlic and dried pepper.
Bring to a boil then turn down to medium-low.
Cover and cook for about 1 1/2 hours.
Check to see if you need to add another cup of water. Only if there is no water. It should be fine.
Taste to see if they are soft.
When the beans are finished cooking, remove the dried pepper.
It depends on how old the beans are as to how long it will take to cook, older beans will take longer.

For the Salsa:

Core tomatoes, slice in half, cut an x on the bottom and place on a baking sheet.
Slice onion in half, then cut each half into three pieces and place on baking sheet.
Add the jalapeno, anaheim and poblano pepper on the baking sheet. Place baking sheet on the top rack and broil for about 6 – 8 minutes. (check at 6 minutes)
Turn peppers over and broil for 4 – 5 more minutes.
When cool, take the skins off the tomatoes.
Remove the skins off the peppers, cut off the stem and de-seed. (Leave the seeds in the jalapenos if you like it hotter)
Put the garlic in a food processor or blender and pulse until minced.
Then add all the vegetables, cilantro, lime juice, sea salt and blend.
Reserve a cup for garnish.

For the Soup:

Stir the salsa into the beans.
Add the paprika, cumin and salt.
Let cook for at least 30 more minutes to incorporate the flavors.
In batches, add to a food processor, blender or use a hand-held immersion blender right in the pot. Puree well.
Serve with cheese, cilantro, salsa and chips if desired.

Notes

If you have a problem with gas after eating beans, try soaking dried beans in water for at least eight hours before cooking to reduce gas formation. Or, place beans in a large saucepan with cold water about 2 inches above the beans, cover and bring to a boil. Turn off the heat and let them sit for an hour. After the hour, turn the stove to medium-high heat for about an hour or until beans are soft. Adding water as needed.

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