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Black Bean Soup with Pepitas

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Perfect for a cold day watching the game, this soup and Davis Estates Merlot pairing will warm you right up!

Ingredients

Serves 4 to 6

Black Bean Soup with Pepitas

As needed olive oil
2 cups yellow onions, diced
½ cup red bell peppers, chopped
Half jalapeno, seeds removed
2 tablespoons garlic, chopped
1 Tablespoons cumin
1 Tablespoons oregano

3 fresh bay leaves
36 ounces canned organic black beans, rinsed
2 teaspoons sugar
1 Tablespoons Sherry Vinegar
2 teaspoons Salt
4 cups Chicken broth

Garnish

Roasted Pepitas (pumpkin seeds)
Crème fraiche
Cooked diced chorizo

Method

Black Bean Soup with Pepitas

  • Combine olive oil, onions, bell pepper, jalapeno, garlic, cumin, oregano, and bay leaves in a large stockpot over medium low heat, cover and sweat until onions are soft, do not allow to brown.
  • Then add black beans, sugar, vinegar, salt and chicken broth.
  • Bring to a simmer and cook for at least 30 minutes.
  • Puree in blender and pass through a fine mesh chinois.

To Finish

Ladle your soup in individual bowl, garnish with roasted Pepitas (pumpkin seeds), crème fraiche, cooked diced chorizo. Serve immediately with a glass of Merlot.

Pairing Suggestion

Cozy, comforting, and packed with flavor, this black bean soup finds its perfect partner in the rich, velvety character of Davis Estates Merlot.

Courtesy of the Davis Estates Culinary Team

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