Time 40m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper. Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 17 Steps:
In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Time 2h Yield 10 servings Number Of Ingredients 21 Steps:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot. In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes. Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables. Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft. Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving. Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits. Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée. Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Time 2h20m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro. Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender. When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside. Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup. Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth. In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.
Yield Makes 6 to 8 servings Number Of Ingredients 14 Steps:
Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks’ note, below). Drain well in a colander. Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes. Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro. Serve soup topped with sour cream, chopped cilantro, and reserved bacon.
Yield 6 servings Number Of Ingredients 17 Steps:
Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer. Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften. Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent. Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer. Cover the pot and cook over low heat for 30 minutes until the beans are very tender. Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen. Pour blended soup back into the pot and mix to incorporate. Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips. Enjoy!
Time 2h45m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain. Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes. Mix in garlic, celery, carrot, onion, jalapeño and bay leaf. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Add chili powder, cumin, cayenne and pepper. Stir until aromatic, about 1 minute. Add beans and broth. Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours. I have used more broth to make it a soup. Season with salt. Mustard’s serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.
More about “best black bean soup recipes”
Time 3h Yield Eight to 12 servings Number Of Ingredients 19 Steps:
This soup is preferably made at least one day in advance. Slice off and reserve the rind of the bacon. Cut the bacon into quarter-inch cubes. There should be about one and one-half cups. Put the bacon cubes and the rind into a heavy kettle or casserole and cook, stirring often, until rendered of fat. When ready, the bacon cubes should be well-browned and crisp. Add the onions, celery, carrots, bay leaf, garlic, thyme, three tablespoons of the cumin, black pepper and oregano. Stir to blend and cover the kettle or casserole closely. Cook about five minutes over moderately low heat. Do not allow the mixture to burn. Add the tomato paste and stir briefly. Add the chicken broth and bring to the boil. Rinse and drain the beans and add them to the soup. Cook, uncovered, over relatively high heat about two and one-half hours, skimming the surface occasionally to remove foam, scum and fat as it rises to the top. The soup is ready when the beans are soft and some of them have disintegrated because of the cooking heat and stirring. Stir in the lime juice, cayenne pepper, salt, cilantro and remaining cumin. Remove and discard the bacon rind and bay leaf. Ladle the soup into individual soup bowls. Serve the salsa and sour cream on the side, to be added at will. This soup is best served with jalapeno corn-bread muffins as an accompaniment.
