Print

Roasted Poblano Cilantro White Bean Soup - CaliZona

8 – 10 Servings

Ingredients

  • 6 Cups Filtered Water and water for soaking
  • 2 1/2 Cups Dried White Beans - soaked over night
  • 2 Poblano Peppers – roasted - there will be 4 total, 2 are include in the salsa
  • Roasted Poblano Cilantro Salsa – recipe below
  • 3 Tablespoons Butter
  • 3 Tablespoons Brown Rice Flour or regular all-purpose
  • 2 Cups Milk – or 1 Cup Half and Half + 1 Cup Filtered Water
  • 8 oz or 2 1/4 Cups Cheddar Cheese– shredded
  • 1 Tablespoon + 2 Teaspoons Sea Salt or to taste
  • 1/4 Teaspoon Black Pepper or to taste

Roasted Poblano Cilantro Salsa

  • 2 Poblano Peppers – roasted
  • 1/2 White Onion
  • 1 Jalapeño Peppers
  • 1 1/2 Cup Cilantro
  • 2 Cloves Garlic
  • 2 Tablespoon  Lime Juice - freshly squeezed
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Teaspoon Sea Salt or to taste

Garnish options:

  • Diced Roasted Poblano
  • Cilantro
  • Blue Corn Chips

Instructions

Beans

  1. Sort through the beans to remove any rocks and rinse.

  2. Add the beans with 3 inches of water over the beans.  Soak overnight.

  3. Rinse the beans and add them to a 4 or 5 1/2 quart pot along with the 6 cups of filtered water.

  4. Bring to a boil, then turn heat between medium-low and low heat for about 1 hour to 1 and a 1/2 hours or until beans are soft.

Peppers

  1. Roast all of the poblanos at the same time, 2 for the soup and 2 for the salsa.
  2. Roast peppers on the stovetop on medium-high heat.
  3. A gas stove works the best but it will work fine on an electric stove.
  4. Char the peppers on all sides turning with a pair of tongs.
  5. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  6. Take a paper towel and rub off the char.
  7. It’s ok to leave a little of the char.
  8. Slice in half and remove the seeds and stems.
  9. Dice 2 poblanos into small cubes and set aside until the beans are cooked.
  10. Mince the jalapeño for the soup.  Set aside.
  11. While beans are cooking, make the roasted poblano cilantro salsa.

Salsa

  1. Cut the onion in half and add it to a pot of water and bring to a boil, then drain and add to the food processor.
  2. Add the roasted poblanos and the jalapeño to the food processor.
  3. Measure lime juice, olive oil, cilantro, sea salt, and garlic, then add to the food processor and blend until pureed.

Soup/Cream Sauce

  1. Shred the cheese and set it aside.
  2. When the beans are soft, turn down to low heat.
  3. Add the salsa, diced poblano, salt and pepper.
  4. Melt the butter on medium-low heat in a saucepan.
  5. Add the flour and stir for about a minute.
  6. Slowly whisk in a little milk at a time. It will seize up but it will smooth out.
  7. Add the cheese a little at a time, whisking continually.
  8. Low and slow is the trick.
  9. When the sauce is smooth, add to the soup.