Black bean soup
Can you help me with a spanish black bean soup recipe?
Thank's
meg
Jul 26, 2005 02:29PM
On TechRepublic:
Worst job in the world?
3 replies so far
« Back to the Home Cooking Board
Who's Talking?
In the Chowhound Boards
In Stories
In Recipes
The easiest black bean soup known to man:
2 cans Kirby brand black beans
1 can chicken stock
1 tsp cumin
Heat cans of beans. add stock. blend 1/2 the beans with an immersion blender. add cumin. top with a few drops of sherry vinegar.
The Kirby brand beans are already seasoned. You'll probably need to go to a Latin market to find them. You can use other brands and season yourself with Cuban-type seasonings (cumin, oregano, lime, bitter orange, etc.). Just FYI, black beans aren't Spanish. Latin yes, but they're not typically Spanish.
Permalink | Reply
the best black bean soup i ever had was one i found in the Daily Soup cookbook, and it's dead easy to make--just requires a bit of time. you start it on the stove and cook it in the oven for an hour or two. no soaking required. i don't have the recipe on me (i'm at work), but you might google it? otherwise, i can post it this evening if you like.
Permalink | Reply
here is the black bean soup recipe i mentioned earlier:
you need:
peanut oil
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 habanero pepper (or other chili), chopped
1 T ground cumin
2 t dried thyme
2 bay leaves
black pepper to taste
1 lb black beans, rinsed and picked over to remove debris
1 28 oz can of tomatoes, chopped
6 cups water
1 cup chopped scallions
1 T sherry vinegar
1 t minced garlic
habanero or other pepper sauce
salt
preheat the oven to 325 degrees.
heat the oil in a large pot that can go into the oven. add the onion, celery, carrot, and pepper, sweat for a few minutes, till tender.
add cumin, thyme, bay, pepper, stir to coat the vegs.
add beans, tomatoes, and water. bring to boil.
when boiled, remove from stove, cover, and place in the oven to slow cook for 2 hours, till beans are tender.
remove from oven, place on stove over low heat. remove the bay leaves, puree some or all of the soup if you wish.
remove from heat, add half the scallions, vinegar, garlic, and some hot sauce. serve with scallions garnishing the top.
Notes: i've usually done this in my le creuset pot, which works well. if you don't have a pot with a relatively tight-fitting lid, put some foil over the top of the pot before putting on the lid, then put pot in the oven.
also, i've roughly halved this recipe with excellent results. i also don't usually have the vinegar, so i skip it. and sometimes i use vegetable stock instead of just water. it always turns out great.
finally, i usually serve with a dollop of cold sour cream. mmm.
hope you try it, let us know what you think.
Permalink | Reply