Black Bean Chowder Recipes

BLACK BEAN CORN CHOWDER

Steps:

• In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.

BLACK BEAN CHOWDER

Steps:

• Soak the black beans for several hours or overnight.
• Saute red onion, garlic, celery, and red pepper in olive oil until tender.
• Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
• Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
• Add more water if necessary.
• Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
• Makes 4 servings of 1-1/4 cups.
• Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.

HEARTY BLACK BEAN CHOWDER - CROCK POT

Steps:

• Combine everything EXCEPT cilantro and sour cream in crock-pot.
• Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
• If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.

BROWN BEAN CHOWDER

Steps:

• Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
• While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

HEARTY BEAN CHOWDER

Steps:

• In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
• Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
• Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

BLACK BEAN VEGETABLE CHOWDER

Steps:

• Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.
• Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and the cilantro.

BEAN COUNTER CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.