Black Bean Soup With Rum Recipes

BLACK BEAN SOUP WITH RUM

Steps:

• The night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parlsey, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups. a 1971 Gourmet Mag. favorite Posted to MM-Recipes Digest V4 #299 by [email protected] (Roy) on Nov 19, 1997

BLACK BEAN SOUP

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.

BLACK BEAN SOUP WITH RUM

Steps:

• soak beans in cold water to cover by 2 inches for at least 8 hours; drain Melt butter in a 6-8 quart heavy pot over moderately low heat. Add onions, celery, parsley, thyme, and bay leaf, and cook, stirring occasionally until vegetables are softened, about 10 minutes. Add ham hock, beans, stock, water, and pepper to taste and bring to a boil. Reduce heat and simmer, uncovered, adding more water if necessary to keep beans covered, until beans are very tender, about 3 hours. Remove bay leaf, and cut meat from the ham hock into bite size pieces, then return to soup.

BLACK BEAN SOUP WITH MOJO

Steps:

• Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours.
• Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.
• Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
• Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.

BLACK BEAN SOUP WITH RUM

Steps:

• The night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parlsey, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups.

SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP

Steps:

• Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
• Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
• Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
• Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
• Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

CONTEST-WINNING BLACK BEAN SOUP

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.

QUICK BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.

HEARTY CUBAN BLACK BEAN SOUP

Steps:

• Place beans in a heavy pot. Add enough cold water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, ans simmer until beans are tender, adding more water by cupfuls as needed to cover beans, 1 1/2 to 2 hours. Drain beans.
• Heat same pot over medium heat. Add chorizo and bacon and cook until chorizo is brown and bacon is crisp, stirring frequently and breaking up chorizo with back of spoon, about 10 minutes. Add onion and next 4 ingredients. Cook until onion is translucent, stirring frequently about 5 minutes. Add 4 cups broth, tomatoes with juice, and beans. Bring to boil, reduce heat to medium, and simmer 20 minutes for flavors to blend. Cool slightly.
• Working batches, coarsely puree soup in processor using on/off turns. Return puree to pot, adding more broth as needed for desired consistency. Can be made ahead to this point. Refrigerate uncovered until cold, then cover and keep chilled.
• Bring soup to boil. Add sherry; reduce heat to medium and simmer 3 minutes. Stir in 1/2 cup chopped cilantro. Season to taste with salt and pepper.
• Place large spoonful salsa in each of 6 large bowls. Ladle soup over salsa. Serve, passing additional salsa, chopped cilantro, sour cream, guacamole, and chili powder alongside.

BRAZILIAN ORANGE & BLACK BEAN SOUP

Steps:

• Soak beans in plent of water for at least 4 hours (preferably overnight).
• Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours).
• Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
• Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
• Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
• Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.

BEST BLACK BEAN SOUP

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.

BLACK BEAN SOUP

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.

CLASSIC BLACK BEAN SOUP

Steps:

• In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
• In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
• In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.