Chilled Black Bean Purée With Basmati And Mango

Name: Chilled Black Bean Purée With Basmati And Mango
Total time: 20 min
Yield: 6 servings
Ingredients: 8 ounces small dry black beans; 5 cups filtered water; 1 small bay leaf; 1 teaspoon dried oregano; 1 large clove garlic; 1 small onion, peeled and halved; 1 small carrot, peeled and halved; 1/2 stalk celery, halved; 1 chipotle chili in adobo or small dried ancho chili; 1 teaspoon sugar; Salt; 1/2 cup basmati rice; 1 tablespoon minced scallion; 2 teaspoons chopped cilantro; 1/8 teaspoon black pepper; 1 ripe mango or avocado; Juice of 1/2 lime

By Kay Rentschler

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

For the Soup

8ounces small dry black beans
5cups filtered water
1small bay leaf
1teaspoon dried oregano
1large clove garlic
1small onion, peeled and halved
1small carrot, peeled and halved
½stalk celery, halved
1chipotle chili in adobo or small dried ancho chili
1teaspoon sugar
Salt

For the Garnish

½cup basmati rice
1tablespoon minced scallion
2teaspoons chopped cilantro
⅛teaspoon black pepper
1ripe mango or avocado
Juice of ½ lime

Ingredient Substitution Guide

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Preparation

Step 1
Soak black beans in cold water for 2 hours. Drain. Combine beans, water, herbs, vegetables, chili and sugar in 1½-gallon stock pot, cover, and bring to simmer over medium heat. Reduce heat to low, and cook, covered, stirring occasionally, until beans are tender, 45 minutes to an hour.
Step 2
Remove carrot, celery, onion and bay leaf from soup with tongs. Ladle half the soup into blender and purée until smooth. Transfer to a bowl (not plastic). Purée remaining soup and transfer to bowl. Stir in 1½ teaspoons salt. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, about 1 hour over ice).
Step 3
Bring 3 cups salted water to a boil over high heat in medium saucepan. Stir in rice, lower heat, cover, and simmer, stirring occasionally, until rice is tender, about 30 minutes. Drain rice, rinse with cold water, shake dry, transfer to bowl, cover, and refrigerate until ready to use.
Step 4
To serve, taste soup and adjust seasoning. Stir scallion and cilantro into rice. Season lightly with salt and pepper. Peel, and dice mango or avocado, toss with lime juice and salt. Spoon ¼ cup seasoned rice into center of 6 chilled soup plates. Ladle soup over it. Top with mango or avocado.