![]() ![]() I felt like it was bland, binging too much on adding a ton of toppings. I added a can of fire roasted tomatoes, for a total of about 6 cups of water. I swirled water in the empty cans to get all the flavor back into the water. I drained the the canned beans over a large measuring cup, then added 5 cups of water to this reserved bean juice. I used 3 cans of black beans instead of the dried. I used 2 tsp each of smoked paprika and cumin instead of the adobo sauce. I didn't have all the ingredients recently and did the following after reading some of the other reviews: Instead of only onions and carrots, I used 1 container of Trader Joe's Mire Poix (abt 1 cup each celery, carrots, & onions). YUM! I made this as directed and we loved it. Also, next time I'll add an extra dollop of the Adobo Chipotles. We topped the soup with the lime yogurt, crumbled tortilla chips, green onions and fresh cilantro □ My limes were a little dry so ended up using juice from 3 in the yogurt. We loved this recipe! The Chipotle Peppers in Adobo and the limey Greek yogurt created a unique and exciting flavor. I believe that the preparation of beans requires more time and attention than this recipe suggests and consequently the end result is not worth the effort. Even after 3 hours of cooking the beans were still hard, and the broth although spicy-was tasteless. I followed this recipe, in a very exact manner, and the end result was not to my liking. I hope Bon Appetit editors will take another look at this recipe and modify it to make it more fool proof. (Acid is a known agent in making bean skins tough.) Next time I will either presoak the dried beans or add the vinegar later in the cooking. I strongly suspect the 1/4 C vinegar is the culprit in this recipe. Properly seasoned with salt, the recipe is delicious! Mine were as fresh as possible, bought from the grocery bulk bin just days before cooking. ![]() The beans in my effort were also tough after six (!!!) hours, as others have noted who started with dried beans. ![]()
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