SPICY BLACK BEAN HOT COCOAS

A smooth chili-charged black bean soup is served in espresso cups and topped with tangy sour cream and a pinch of earthy cocoa powder. If you wanted to serve this dish as a more substantial ambulatory appetizer, use coffee mugs instead.

2 tbsp (30 mL) canola oil

2 medium onions, diced

4 cloves garlic, thinly sliced

2 tsp (10 mL) ground ancho powder

1 tsp (5 mL) cumin

1/2 tsp (2 mL) ground chipotle powder

1/2 tsp (2 mL) dried oregano

2 cans (540 mL each) black beans, drained, rinsed

6 cups (1.5 L) vegetable stock

Salt and freshly ground pepper to taste 1 tbsp (15 mL) lime juice

Sour cream and unsweetened cocoa powder for garnish

1 Heat oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, until soft and lightly browned, about 8 minutes. Add garlic. Cook for 1 minute. Add ancho, cumin, chipotle and oregano. Cook for 30 seconds. Add beans, stock, salt and pepper. Raise heat to high. When it comes to a boil, reduce heat to maintain simmer. Cook, stirring occasionally, for 20 minutes.

2 Working in batches, purée soup in a blender until smooth. (Firmly hold blender lid down with a kitchen towel while machine is on.) Transfer soup to a clean pot. (If you are making it ahead, cool soup and transfer to airtight containers. Refrigerate for up to 5 days and freeze for up to 6 months.)

3 Bring soup to a simmer over medium heat. Stir in lime juice. Taste for salt. Ladle into espresso cups. Dollop with sour cream. Garnish with pinch of cocoa powder. Serve immediately with teaspoons.

Makes 18 to 24 servings