Sunday, October 14, 2007

More Avocado Leftovers...

Two days after the sushi party, we still have ripe avocados and parmesan cheese. I thought a spicy black bean soup might bring everything together and provide some comfort during the cold snap. We dry toasted some guajillos, pasillas, anchos, and chilis de arbol before hydrating them with warm water. I sautéd some onions, garlic, and vegetable base, and deglazed with the chili water. I added the beans and the chilis, cooked until done, and puréed the soup. A simple garnish of avocado and parmesan cheese completed the dish.

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