BLACK BEAN SOUP WITH CUMIN CREMA
Provided by Adapted from a Recipe by Smitten Kitchen
Number Of Ingredients 13
Steps:
- Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and 4 teaspoons of cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 to 4 hoursTransfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowlsTo make the cumin crema stir the ground cumin into the crème fraîche and season with salt and pepper, to tasteSpoon dollop of cumin crema over each bowl and serve
BLACK BEAN SOUP WITH SHERRY
Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.
Provided by Shelley Wiseman
Categories First course
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender. Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.
Nutrition Facts : ServingSize 4, Calories 310 kcal, Fat 100 kcal, SaturatedFat 1.5 g, TransFat 11 g, Carbohydrate 40 g, Fiber 10 g, Protein 13 g, Sodium 440 mg, UnsaturatedFat 9.5 g
BLACK BEAN SOUP WITH CUMIN
Steps:
- In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream.
- Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
- Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.
SHERRIED BLACK BEAN SOUP
When I was first introduced to the Mexican author Laura Esquivel, I didn't realize who she was. After one of NTWH's performances, she told me she wanted to write on our behalf. "Are you a writer?" I queried. Much to my embarrassment, in her humility she simply answered "Yes." A fellow Jesuit whispered into my ear, "Dunderhead, she's the author and screenwriter of Like Water for Chocolate." We have since become great friends. She cooks for me often, and shows me the warmth and love of all of Mexico from her kitchen. This Sherried Black Bean Soup has a Mexican tang.
Provided by Food Network
Time 4h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
- In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
- Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
- Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.
SHERRIED BLACK BEAN SOUP WITH CUMIN CREME FRAICHE
Steps:
- cover beans by 2" in heavy pot. bring to boil. remove from heat,cover,let stand 1 hour. drain, transfer to bowl. saute sausage till cooked through. transfer sausage to med bowl, leaving drippings. add oil to drippings;add veggies, saute till golden. add sherry and simmer till halfed. add beans, broth, hock, bay leaves and thyme. simmer till beans tender, 1 1/2 hours. discard bay leaves. transfer 2 cups beans to blender, cool slightly and puree. return to pot.add lime juice. remove hock and put meat into soup. season with salt and pepper. whisk cream with cumin. serve soup with green onion and cream.
CREAM OF BLACK BEAN SOUP
There are many places to vary the recipe. It is a very rich soup with the addition of half and half cream, about a quart, at the final addition of vinegar and sherry. The soup is great as it appears above in the recipe without any changes, and gets even better the next day, and the next, in the fridge.
Provided by TishT
Categories Pork
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat.
- Add bacon, onions, and celery and bring to a simmer.
- Reduce heat to medium.
- Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned.
- Add garlic.
- Pick over beans,remove bad ones, rinse and drain.
- Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat.
- Reduce heat to simmer and cover.
- Cook until beans mash easily,about 3 hours.
- Skim fat from the soup and discard.
- Allow soup to cool slightly and then puree small portions at a time in food processor or blender.
- Soup must be cool enough not to crack the pitcher.
- Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot.
- Remove from heat, stir in vinegar and sherry.
- Serve with condiments.
Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 4.8, Cholesterol 15.4, Sodium 880.1, Carbohydrate 18.7, Fiber 5.2, Sugar 3.5, Protein 12
BLACK BEAN SOUP WITH CUMIN AND CORIANDER
This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.
Provided by Studentchef
Categories Kosher
Time 50m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
- Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
- Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
- In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
- Serve soup hot in heated bowls, topping each serving with sour cream mixture.
Nutrition Facts : Calories 223.3, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.5, Sodium 326.9, Carbohydrate 28.5, Fiber 9.8, Sugar 2.6, Protein 9.7
BLACK BEAN SOUP WITH CUMIN AND CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
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