Recipe: Cuban-Spiced Heirloom Bean Soup with Mint Crema

CUBAN-SPICED HEIRLOOM BEAN SOUP WITH MINT CREMA

1 pound single variety or mixture of dried heirloom beans (such as Cannellini, Anasazi, Calypso or Black Valentine)
2 tablespoons olive oil
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped green bell pepper
1/2 pound chorizo sausage, crumbled or finely chopped
4 teaspoons Mexican oregano leaves
1 tablespoon ground cumin
1 teaspoon garlic powder
2 bay leaves
4 cups chicken broth
2 tablespoons white vinegar
FOR SERVING:
1/2 cup cubed avocado
1/3 cup thinly sliced red onion
Mint Crema (recipe follows)

Bring 6 cups of water to boil in large saucepan. Add beans; boil 2 minutes. Remove from heat. Let stand, covered 1 hour.

Drain beans, reserving 3 cups of the cooking liquid.

Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. add onion, bell pepper and chorizo; cook and stir 7 minutes or until vegetables soften.

Reduce heat to medium-low. Add oregano, cumin, garlic powder and bay leaves; cook and stir 1 minute or until fragrant. Stir in chicken broth, drained beans and reserved 3 cups cooking liquid. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 3 hours, or until beans are tender and soup has thickened, stirring occasionally and skimming off any foam that rises to the surface. If mixture gets too thick and beans are not covered by liquid add water to cover.

Stir in vinegar. Season with salt, if desired.

To serve, ladle into serving bowls, Garnish with avocado, red onion and drizzle of mint crema.

MINT CREMA

Mix together in a small bowl:
1 /3 cup Mexican creme friache (or sour cream)
1 tablespoon finely chopped fresh mint
Refrigerate until ready to serve.

Source: McCormick