THE COACH HOUSE'S BLACK BEAN SOUP
The Coach House Restaurant on Waverly Place in New York City was legendary. It was owned by a Greek, the beloved Leon Lianides, and dedicated to serving classic American food in an era when fine dining spoke French. After suffering ups and downs in its later years, it closed for good in 1993, and Mr. Lianides died in 1998. But there are plenty of New Yorkers who still grow misty-eyed at the thought of the Coach House corn sticks, the black bean soup with Madeira and -- sweetest memory of all -- the mocha dacquoise. I had acquired the black bean soup recipe back in the early 80's, and decided to post it here for posterity, and for those who might remember it fondly. Beware, though, that there is nothing quick about making this soup.
Provided by JackieOhNo
Categories Black Beans
Time 14h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Wash beans in a colander. Put in a bowl. Cover with cold water and let soak overnight, refrigerated.
- Drain and wash again.
- In a large casserole, combine drained beans with the 3 quarts of water. Cover and simmer for 90 minutes.
- In a heavy kettle, saute bacon a few minutes, then add celery and onion and cook until tender. Do not brown.
- Add beef bones, ham shank, remaining herbs and vegetables and pepper. Add beans and their cooking liquid. Cover and simmer for 3-4 hours, until beans are very tender. Add more water if necessary.
- Remove bones and ham. Puree soup in a food mill. Return to pot, add Madeira and chopped eggs. Mix well and serve.
COACH HOUSE BLACK BEAN SOUP
Another of my Top Ten favorites from Colorado Cache, a classic recipe we enjoy often at The Hotel California. The secret ingredients are the parsnips and the Madeira, of course. This soup is so good, it's scary!
Provided by San Marcos Sunshine
Categories Black Beans
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Wash beans, cover with cold water and soak overnight. Drain & wash again.
- Place beans in a saucepan and add 2-1/2 quarts of fresh water. Cover and simmer 90 minutes.
- Cook bacon in a large heavy kettle for a few minutes. Add celery & onions and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute.
- Add ham and beef bones, parsley, bay leaves, garlic, carots, parsnips, salt & pepper and the beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary.
- Remove bones and/or rind or hocks from the pot and set aside.
- Blend about 1/2 the soup in a blender (or use an immersion blender) and return it to the pot.
- Remove the meat from the bones or hocks, chop fine and return to the soup, discarding the bones.
- Add the wine.
- Top each serving with chopped eggs and float a slice of lemon on top, sprinkled with chopped parsley.
- Serve with additional Madeira to splash on top if desired.
Nutrition Facts : Calories 148.2, Fat 3.1, SaturatedFat 1, Cholesterol 4.1, Sodium 661.9, Carbohydrate 20.2, Fiber 6.1, Sugar 2.3, Protein 6.5
BLACK BEAN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.
- Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.
- Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.
- Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.
- Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.
BLACK BEAN SOUP
Provided by Tyler Florence
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
- Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
- When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
- Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
- Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.
CLASSIC BLACK BEAN SOUP
Enjoy your dinner with this black bean soup - perfect for a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 17
Steps:
- In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
- In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
- In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
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#time-to-make #course #main-ingredient #preparation #occasion #soups-stews #beans #fall #winter #seasonal #black-beans
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