*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I scaled this back using 6 oz. of dried black beans (as this was just for my husband and me). We also did not eat this as a soup but instead served this over cilantro lime rice as a side dish to a cuban pork roast that I had made. My beans might have been old as it took another 20 minutes under pressure to get them to soften (my bad). These were so flavorful and exactly what I was looking for. Thanks for the recipe!
I thought this was fantastic! We didn't have Hatch chilis available at our supermarket so we just used a regular can of diced green chilis. We served it with a squeeze of lime juice and as suggested by another reviewer a dollop of sour cream mixed with a little chipotle powder. The combination of flavors - the creaminess of the beans and sour cream the smokiness and bite of the chipotle pepper seasoning and the brightness of the lime juice was delicous!
I made a lot of adjustments and it was one of the most delicious dishes I've ever eaten. I used all ingredients listed above except I substituted 1 teaspoon of garlic powder for the garlic cloves. I used red onion instead of white. No Hatch peppers! I added 2 diced carrots and 3 diced celery stalks to the saute'. I added 1 tablespoon of salt, 1 teaspoon tumeric, 1/2 teaspoon ground thyme. I did not puree it in a blender because I like whole.