Roasted Poblano and Black Bean Velouté
Charred poblano peppers blended with black beans for a deep, earthy flavor profile.
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Ingredients
- 4 large poblano peppers
- 1 1/2 cups dried black beans
- 6 cups vegetable stock
- 3 minced shallots
- 4 smashed garlic cloves
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon ground cumin
- 1 dried epazote leaf(optional)
- 1 tablespoon lime juice
- 2 teaspoons kosher salt
- 2 tablespoons crema Mexicana
Instructions
- 1
Char the poblano peppers over an open flame or under a broiler until the skin is completely blackened, then steam in a covered bowl for 10 minutes.
- 2
Peel, seed, and devein the charred peppers, reserving the flesh and any natural juices that escaped during steaming.
- 3
In a heavy-bottomed pot, sauté the minced shallots and smashed garlic in butter until translucent and fragrant, but not browned.
- 4
Add the soaked black beans, vegetable stock, and epazote; simmer on low heat for 90 minutes or until the beans are completely tender.
- 5
Incorporate the roasted poblano flesh and cumin into the pot, then use a high-powered immersion blender to process the mixture until absolutely smooth.
- 6
Pass the soup through a fine-mesh chinois or sieve to achieve the signature silky velouté texture, discarding any remaining solids.
- 7
Return the strained liquid to a clean pot, whisk in the heavy cream, and bring to a gentle simmer to thicken slightly.
- 8
Season with lime juice and salt to taste, then garnish with a swirl of crema Mexicana and a dusting of cumin before serving.
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