Hatch pepper season came to an end. Too bad that it is so short, but on the other hand, there is more joy when they reappear each year. This is the beauty of seasonality that was so usual to our grandparents and that contemporary people sometimes forget.
This soup is not only a delicious end of season feast, but also very filling, so filling, that it can be a meal on its own. When Hatch peppers are unavailable, I will be cooking it using other peppers, most likely poblanos.
6 Hatch peppers,
2 cups cooked black beans, or 1 cup dry.
½ package (½ lb or about 220g) frozen organic corn,
4 cloves garlic,
½ teaspoon ground coriander,
½ teaspoon ground cumin,
2 tablespoons extra virgin cold pressed olive oil.
I always have cooked legumes of different kinds in my freezer because it is very convenient and time-saving to cook a lot of them, divide into small portions and freeze. If you do not have them ready, soak one cup of beans in two cups of water for 8 hours. Cook them in as much water as beans, with a little bit of sea salt, until soft. There may be a little bit more than 2 cups cooked beans out of one cup dry, and it is fine to use it in the soup.
Deseed and chop the peppers, the size of pieces you are chopping them into does not really matter as they will be blended. Place them on a glass or stainless steel baking pan. Mince the onion, press the garlic and add them to the peppers, together with the olive oil. Mix the ingredients well and bake in 380ºF or about 190ºC for 30 minutes, stirring occasionally.
Meanwhile cook the corn according to the directions on the package, with a little bit of sea salt if it is not salted already.
Blend the peppers with 4 cups of water in a glass jar blender. I do not recommend using blenders with a plastic jar because harmful chemicals may leach into your food, especially if this food is hot and liquid. Pour the soup into a stainless steel pot (non-stick and aluminum cookware is unhealthy), add the spices and bring it to boil. Add beans and corn, stir well and serve.