Mrs Garcias Black Bean Soup Recipe 445

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SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

MRS. GARCIA'S BLACK BEAN SOUP RECIPE - (4.4/5)



Mrs. Garcia's Black Bean Soup Recipe - (4.4/5) image

Provided by Alqualonde

Number Of Ingredients 12

To garnish:
1 pound dried black beans
1 medium onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 ham bone or smoked ham hock
1/2 cup olive oil
Salt and freshly-ground black pepper
1/3 cup white or cider vinegar
Sour cream
Chopped raw onion
Chopped red pepper

Steps:

  • The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 quarts or larger) Dutch oven or soup pot with a lid and cover with enough cold water so that it comes to one inch over the top of the beans. Soak overnight. The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch above the beans. Stir in the chopped onion, pepper, and garlic. Add the ham bone or hock, and stir in the olive oil. Add 2 teaspoons salt and a generous quantity of black pepper. Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.) Stir in the vinegar and simmer for an additional 15 minutes, uncovered. Serve over rice (optional) and garnish with chopped raw onions and sour cream. Also, if you like, little bits of chopped chicharrónes can be garnished on top. Add some sweet fried plantains as a side dish! This makes a large pot of soup, but it freezes very well.

BLACK BEAN SOUP



Black Bean Soup image

Provided by Melissa d'Arabian : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon celery seeds
3 cloves garlic, minced
2 cups cooked black beans (or one 15-ounce can, drained and rinsed)
1 tablespoon vegetarian or chicken bouillon base
1 bay leaf
1 (14-ounce) can diced tomatoes
Kosher salt and freshly ground pepper
Serving suggestion: Cubano Sandwiches, recipe follows

Steps:

  • Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).
  • Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
  • Serve with Cubano Sandwiches.
  • Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.

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