Although the hatch chile festival’s over, I still have a ton of them in my fridge eagerly anticipating the day they get roasted. Did you check out my other 2 recipes? If not, hope you’ll take a peek!
I did some research, and these are the facts I found out (I love history): The hatch is a relatively young chile, cultivated in New Mexico in 1912, and named after Gen. Edward Hatch who served under Ulysses S. Grant. The California-grown Anaheim is its great grandson. It’s perfect for freezing! Just make sure to roast it first. However, be aware that the longer it’s stored in the freezer, the hotter it gets! Isn’t that fascinating? Maybe I should try freezing them for a whole year .
Well since there’s no way the hubby and I can eat the massive quantity of remaining chiles, I shall def be roasting and freezing them to enjoy them during the “cold” months that are about to follow. Before I do, I’m going to incorporate them into many of my favorite dishes, such as black bean soup. Now, my favorite is the one from Panera! Have you guys ever had it? So so yummy! The spiciness and the thicker consistency make their soup top-notch.
Although theirs is vegetarian, I had to add some sort of meat for the hubby. Therefore, I had to make some changes, but I knew I wanted to keep the heat and the thickness. I modified the recipe found here.
Black Bean Soup with Hatch Chile
- 6oz Canadian bacon, cut *
- 1 Tbs EVOO
- 1 small red onion, finely chopped
- 1 medium carrot, chopped
- 4 medium roasted hatch chiles, chopped
- 4 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground oregano
- 3 cans (15 1/2 oz.) black beans, drained and thoroughly rinsed
- 4 cups water, plus more as needed
- 1/2 cup cilantro **
- salt to taste
- Garnish: tomatoes, avocado, cilantro, cooked Canadian bacon
* the original recipe calls for ham, but Canadian bacon is a much healthier alternative since it comes from the pork loin. You can leave it out and make it vegetarian.
** I didn’t stir it into the soup to be blended. I didn’t want the cilantro to be overpowering, so instead I added a couple of sprigs at the very end. You decide.
- In a large pot, cook Canadian bacon over med-high heat until browned. Transfer to a dish.
- Reduce heat to medium and add oil. Cook onion and carrots, until lightly browned (approx 2-3 min.). Add chiles, garlic, cumin, and oregano. Cook for 1-2 min. until garlic is tender. Add beans and water. Simmer 10 min.
- Remove from heat. Stir in cilantro leaves. Puree mixture until smooth using immersion blender or food processor. Add more water to thin soup, if needed.
- Transfer into a bowl. Sprinkle bacon, tomato, avocado, cilantro on top.