Cajun Black Bean Soup With Lime Recipe 435

SPICY BLACK BEAN SOUP WITH CAJUN SAUSAGE

Steps:

• Gather the ingredients.
• Heat olive oil in a large saucepan or Dutch oven . Add the sausage and cook over medium heat until browned.
• Add onion, celery, red bell pepper, and jalapeno peppers to the pan and sauté for about 3 minutes, or until tender.
• Add garlic and sauté for 1 minute longer.
• Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil.
• Cover, reduce heat to low and simmer for about 45 minutes.
• Serve with freshly baked cornbread or crusty rolls.
• Enjoy!

CAJUN BLACK BEAN SOUP WITH LIME RECIPE - (4.3/5)

Steps:

• Line a small stick pot with a thin layer of the vegetable broth. Cook the onions and garlic on high for 2-3 minutes. Add the rest of the broth and the spices. Reduce to medium. Add beans and salsa. Grate lime on a microplane, juice lime. Add to pot. Add Shakin' Jamaican to taste. Simmer 10 minutes to blend flavors. Transfer in batches to a blender and blend, or use an immersion blender to thicken soup. I left some of the soup intact so you could get some of the crunch of the onions and the texture of the beans.

COCONUT-BLACK BEAN SOUP

Steps:

• Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

BLACK BEAN SOUP WITH LIME

Steps:

• In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
• Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.

EASY CABBAGE AND BEAN SOUP WITH CAJUN SPICES

Steps:

• In a dutch oven or other large soup pot put the oil and heat over medium-high heat. Add the sausage (Hillshire can also be used or whatever brand that you want) and stir-fry until lightly browned.
• Add the cabbage, onions, potatoes and carrots. Stir-fry for 3 or 4 minutes.
• Add the bay leaf, cajun seasoning spices, garlic, salt (1-2 teaspoons depending on how salty you like it) and black pepper. If you don't like too much of a spicy taste, reduce the cajun spices. Stir to blend.
• Add the chicken broth and water, increase heat to high until the liquid is boiling, reduce heat and simmer for 30 minutes.
• Rinse and drain the white beans (small white beans, white kidney beans, whatever you desire), and add to the soup. Simmer 30 more minutes.
• Good served with a rustic type of bread.

BLACK BEANS WITH LIME

Steps:

• In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.
• Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.

TROPICAL COCONUT BLACK BEAN SOUP

Steps:

• In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.

CAJUN TILAPIA, CHILE LIME BUTTER & BLACK BEAN SALAD #RSC

Steps:

• Black Bean Salad:.
• Combine black beans, corn and minced onion in a bowl.
• Split grape tomatoes in half and add to black bean mixture.
• Add chopped cilantro, olive oil and 2 tablespoons balsamic vinegar.
• Stir together. Add more vinegar if necessary and season to taste with salt and pepper. Set aside.
• Chile Lime Butter:.
• Stir chile powder, lime juice and lime zest into softened butter until it is well blended. Set aside.
• Cajun Tilapia:.
• Fold Reynolds Wrap Heavy Duty Foil into a rectangular packet leaving one side open and rolling the other 3 sides up to reinforce.
• Rub both sides of tilapia filets with cajun seasoning. Put into foil packet trying not to overlap too much.
• Cover fish in the packet with the sliced red pepper and sweet onion strips.
• Put dabs of Chile Lime Butter over the top of the peppers & onions in the foil packet and all around the fish.
• Toss in 1 ice cube into foil packet.
• Fold final edge up to seal foil packet.
• Place foil packet on hot grill and cook approximately 5 - 10 minutes per side.
• Unroll one corner of packet to check for doneness.
• Serve filet on plate with peppers & onions topped with Black Bean Salad and guacamole.

BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM

Steps:

• Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
• Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
• Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.