Warm your customers with a bowl of delicious and hearty Garlic Black Bean Soup. Serve a variety of toppings on the side for an ‘at the table’ construction experience.
1 pouch Santiago Seasoned Vegetarian Black Beans
1 each Garlic, outside paper removed and top trimmed
2 each Poblano peppers, cored
2 Tbsp Canola oil
1 each Spanish onion, trimmed, diced
1 tsp Red pepper flakes, crushed
1 tsp Salt
1 gal Water, boiling
½ cup Masa harina
5 lb Tomatoes, diced, drained
½ bunch Cilantro, minced
Heat oven, low fan to 375°F; wrap garlic in aluminum foil.
Roast garlic and peppers until garlic is fragrant and very soft, about 25 min., and peppers are unevenly charred and skins begin to loosen, about 20 min. Remove from oven and let cool, peel peppers and dice. Squeeze roasted garlic from roasted head and discard papery skin.
Heat oil in a large soup pot over medium-high heat, add onions and cook, stirring occasionally until onion becomes translucent, about 10 min.
Stir roasted peppers, garlic, red pepper flakes, salt, Santiago® Seasoned Vegetarian Black Beans, water and masa harina into onion mixture. Bring to a boil, stirring frequently, lower to a simmer, and cook, stirring frequently until soup thickens and beans are fully hydrated, about 30 min.
Stir in tomatoes and continue cooking until heated through, about 5 min. Garnish with cilantro and serve.