Paul's Sacramento Black Bean Soup

A bold, smoky black bean soup simmered from dried beans with cubed smoked ham, New Mexico ground chile, chipotle peppers, cumin, oregano, celery seeds, and canned tomatoes. Two and a half hours of low simmering turns everything into a deeply flavored base that gets pureed silky smooth in batches.

The double-chile approach is what gives this soup its layered heat. New Mexico chile brings a warm, fruity pepper flavor, while chipotles in adobo add smokiness and a sharper bite. Together they create a more complex heat than either could alone.

The quick creme fraiche topping is stirred together from whipping cream and sour cream, and it can be made up to 48 hours ahead. That cool, tangy richness dolloped on top of each steaming bowl of soup is the ideal contrast to all that smoky, spicy depth.

Pro Tips

• Don’t skip the full 2 ½ hour simmer. Dried black beans need that time to soften completely. Undercooked beans won’t puree smooth.
• Puree in batches, not all at once. Overfilling the food processor with hot soup is dangerous and messy.
• Add chipotles cautiously. Start with one and taste. You can always add more heat, but you can’t take it back.
• Make the creme fraiche the day before so it has time to thicken in the fridge.

Variations

• Use smoked turkey instead of ham for a lighter, leaner protein.
• Stir in a splash of sherry or lime juice just before serving for a bright finish.
• Leave half the soup chunky instead of pureeing everything for a more rustic texture.