BLACK BEAN BISQUE
A recipe from Coastal Living. This bisque differs from other black bean soups as it contains cream to make it smooth and creamy.
Provided by DailyInspiration
Categories Black Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients. Bring to a boil.
- Reduce heat to medium and cook at a brisk simmer, skimmy any foam for 1.5 hours or until beans are tender. Add salt and vinegar during last 5 minutes. Remove from heat, and stir in cream. Puree with an immersion blender.
SMOKY BLACK BEAN BISQUE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
- Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
- Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.
CHINESE BLACK BEAN SAUCE
Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Chinese
Yield 15
Number Of Ingredients 12
Steps:
- Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
- Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
- Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g
SHERRIED BLACK BEAN BISQUE
This is from my 365 Ways to Cook Vegetarian cookbook. I recently bought a bottle of dry sherry for another recipe and I'm on the hunt for other recipes to use it up... I love black bean soup, so here is another recipe for me to try! You can use plain yogurt in place of the sour cream in this recipe. I bet this could be adapted for the crock pot.
Provided by dicentra
Categories Black Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, puree the beans with their liquid and broth until smooth. Transfer to a large saucepan.
- Cook over medium heat, stirring, for 5 minutes. Add sherry, cumin and cayenne. Cover and simmer for 5 minutes. Add half-and-half and heat through.
- Ladle into bowls. Swirl 1 tablespoon of sour cream into each bowl and garnish with sliced scallions.
Nutrition Facts : Calories 458.8, Fat 11.6, SaturatedFat 6.6, Cholesterol 28.7, Sodium 377.8, Carbohydrate 45, Fiber 13.7, Sugar 1.8, Protein 18.4
BLACK BEAN BISQUE WITH CRAB
Make and share this Black Bean Bisque With Crab recipe from Food.com.
Provided by southern chef in lo
Categories Crab
Time 14m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine broth and bean dip in 2-quart glass measure or microwave-safe casserole. Cover with vented plastic wrap or lid; microwave on HIGH (100% power) 6 minutes or until soup starts to bubble.
- Stir in crabmeat and brandy, if desired; microwave on MEDIUM (50% power) 2 minutes or to desired serving temperature. To serve, ladle bisque into 8 individual ramekins or soup bowls, dividing evenly. Swirl 1 tablespoon sour cream into each serving. Garnish with chives, if desired.
- Stove Top Directions Combine broth and bean dip in 2-quart saucepan; bring to a boil over medium heat. Stir in crabmeat and brandy, if desired; cook 2 minutes or to desired serving temperature. Serve as directed.
Nutrition Facts : Calories 47.4, Fat 2, SaturatedFat 1, Cholesterol 13.3, Sodium 209.3, Carbohydrate 1.6, Sugar 0.1, Protein 6
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