Thursday, April 14, 2011
Here's how I used my chile puree- I imagine it would be a great addition to about 800 other recipes, too.
Chipotle White Bean & Sausage Soup
I love chipotle chilies, but can only use a bit without setting my mouth on fire. This soup uses the chipotle flavor and heat from some Field Roast sausages, but backs it up with mild chile flavor so it feels like chiles are a primary ingredient, without the searing heat!
2 Tbsp. olive oil
1/2 onion, chopped
3 cloves garlic, minced
1 carrot, sliced into thick rounds
1.5 cups cannellini beans, soaked overnight
1 chipotle style Field Roast meatless sausage, sliced into rounds
1 quart vegetable broth
1 tsp. ground cumin
1/2 cup mild roasted chile pulp
Salt to taste
In a pressure cooker, heat olive oil and then add onions. Saute until lightly browned, then add garlic and carrot. Cook just a minute or so- don't burn the garlic! Add the soaked and drained beans, sausage, broth, cumin and chiles. Seal up the pressure cooker, bring up to pressure and cook 5 minutes. Use cold running water on the exterior of the cooker to bring down pressure completely. Then unlock, stir and salt to taste. Soup should be rich and chile-brothy, with a bit of a kick. This is fantastic with corn bread!