Black bean soup
Can you help me with a spanish black bean soup recipe?
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.
I don't know where the Black Bean Soup comes from, typically the black beans are eaten with rice.
Had a girlfriend once who liked to make a pot of Black Bean Soup and have it for dinner, had to sleep on the couch one night, the smell was enough to wake the dead.
If you eat the black beans with rice there is a lesser chance of an olfactory nightmare.
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.
here is the black bean soup recipe i mentioned earlier:
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
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.
Here's my very own favorite version:
Bacardi1 BLACK BEAN SOUP
1-pound dry black beans
Several dollops of extra-virgin olive oil
2 quarts chicken stock – homemade or purchased (I like Swanson’s & Progresso brands)
1 smoked turkey drumstick or thigh, or turkey wing
1 large yellow or white onion, peeled & roughly chopped
1 large celery stalk, roughly chopped
1 large carrot, scrubbed & roughly chopped
3 cloves of garlic, peeled & roughly chopped
Approx. ½ to ¾ cup chopped Italian flat-leaf parsley leaves
Approx. ½ teaspoon ground cayenne pepper
Approx. 1 teaspoon ground cumin
2 bay leaves
Approx. ½-3/4 cup dry sherry
Hot sauce, sour cream, plain yogurt, chopped raw onion &/or scallion for table additions/garnish (optional)
Rinse & pick through beans to remove any possible debris, place in pot with water to cover by several inches, cover & leave to soak overnight. OR – use the “quick soak” method printed on the package. Drain beans, rinse, drain again & set aside.
In an 8-quart or larger pot, film the bottom with several dollops of extra-virgin olive oil & sauté onion, celery, & carrot until just starting to soften but not brown. Add garlic & sauté a minute or so more.
Add chicken stock, parsley, cayenne pepper, cumin, bay leaves, & beans. Stir gently. Add smoked turkey & bring to a boil. Reduce heat to a medium-low simmer, cover, & cook for 2 hours or until beans are tender, gently stirring occasionally.
With a slotted spoon search for & remove bay leaves, turkey bones & skin & discard, leaving meat in soup. Add dry sherry. Then, with a pototo masher, gently mash some of the soup to slightly thicken it. Serve with table additions/garnishes on the side if desired. (Leftovers freeze well.)
Thanks! And sometimes I'll make this with just the remnants of the smoked turkey drumstick/wings, & it still comes out just as good. Makes for a good "using up the very last" meal. Plus, if the smoked turkey remnants aren't enough to be hearty, adding in some sliced turkey kielbasa sausage fits the bill
down around Tampa, they make a quickie version something like this -- this is a lunch-counter staple in every Cuban sandwich joint in town:
Start with a sofrito (diced onions, garlic, and green peppers) -- saute in olive oil until onions are translucent.
Add in 1-2 chorizo sausages -- take the casing off and dice. Let sizzle til they release some of the fat.
Two cans of Goya black beans - rinsed if you like..if you rinse them, you'll need a little liquid -- water or stock, as you wish.
Simmer gently, then serve over white or yellow rice (Vigo or Mahatma preferably). Sprinkle chopped raw onion over the top and hot sauce to taste.
(to make with dried beans, soak the beans overnight, then boil....add the sofrito and chorizo when they're nearly tender)