Photo Credit: Rickett Benckiser
Yield: 20 servings, 6 oz. each.
9 bell peppers (red, green or yellow)
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. Frank's® RedHot® Original Cayenne Pepper Sauce
2 Tbsp. cilantro, minced
1 tsp. garlic, minced
1/4 cup corn oil
2 cups onion, chopped
1 Tbsp. garlic, minced
8 16-oz. cans black beans, undrained
6 cups water
4 Tbsp. chicken bouillon
3/4 cup Frank's® RedHot® Original Cayenne Pepper Sauce
1/4 cup cilantro, minced
1 Tbsp. cumin, ground
1 1/4 cups sour cream
Roast peppers 6" from broiler or grill until skin blackens evenly. Place in plastic or paper bag. Cool to room temperature. Gently remove blackened skin, rinsing under cold water. Remove and discard seeds. Drain on paper towels. Mince peppers. Combine with remaining ingredients. Chill until ready to serve.
Heat oil in large stockpot. Sautè onion and garlic until tender. Add beans, water, bouillon, Frank's RedHot Sauce, cilantro and cumin. Bring to a boil. Reduce heat; simmer for 30 minutes, stirring occasionally.
To serve: Ladle 3/4 cup soup into bowl. Dollop with 1 Tbsp. sour cream and garnish with 1 Tbsp. spicy marinated peppers.