Black Bean And Olive Soup Recipes

Steps:

• Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
• To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
• While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
• When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
• Stir in the vinegar 5 minutes before serving.

Steps:

• Cook the celery, carrots and onions 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. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.

Steps:

• Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
• Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

Steps:

• In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
• Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
• Add tomatoes and beans; cook an additional 2 to 3 minutes.
• Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
• Puree 1 cup of this mixture and return back to pot.
• Stir in avocado, and lime juice. Heat through.
• Place in serving bowls and sprinkle with shredded cheese.

Steps:

• Saute the onions and garlic in olive oil over medium heat until onions are translucent.
• Add carrot to mixture and simmer for 4 minutes.
• Add the remaining ingredients.
• Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
• Serve with italian or sourdough bread slices.

Steps:

• Heat oil in large pan over a medium-high heat. Add onion, green chilies, garlic, jalapeno and cumin. Saute until onion is tender, about 5 minutes.
• Add beans with juices and stock. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavours blend, about 15 minutes.
• Puree 675ml of soup in batches in a blender. Return puree to same pan. Season soup to taste with salt and pepper. Ladle soups into bowls and serve with sour cream and tortilla chips.

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.

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in the cumin, oregano and chili powder; saute 2 minutes longer. Add the tomato sauce, beans, broth and bay leaf., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice; simmer 10-15 minutes longer. Discard bay leaf. Add pepper sauce and pepper.

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.

Steps:

• Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
• Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
• Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.