Ingredients
- 4 clove garlic
- 2 chiles (red)
- 2 cilantro
- 1 chipotle chile
- 1 bell pepper (red)
- 1,400 ml chicken broth
- 525 gr tomatoes (whole)
- 500 gr black beans
- 450 gr ham
- 160 ml dairy sour cream
- 120 gr onion
- 80 ml whipping cream
- 10 ml vegetable oil
- 4 gr cumin
- 2 gr oregano leaves
Cook and stir onion and garlic in oil in 4 litre Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2.5 hours. Pour quarter of the soop into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.
