28 oz canned black beans drained
3 cups chicken stock
¾ cup bacon crumbled
2 large white onions
6 garlic cloves chopped
1 cup red wine
1 tsp dried chipotle
1 tsp cumin
1.5 Tbs orange zest
1 tsp fresh rosemary
salt and pepper to taste
Cook crumbled bacon, drain off fat and set aside.
In stock pot, sautee onions, wine and garlic for 5 minutes on medium heat. Add herbs/spices, orange zest , chicken stock and black beans and cook on medium heat for 10 minutes. Set aside to cool for 20 minutes.
Place soup in blender until smooth. Reheat and serve with your favorite garnish.
*Granish options: orange zest, ricotta cheese, sour cream, crème fraiche, cilantro, raw onions, chives, parmesan, avocado.