Coachhouseblackbeansoup Recipes

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

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.

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.

Steps:

• Remove any debris from the beans, then rinse and soak them overnight in cold water, refrigerated. Drain any remaining water after the soaking, before adding the beans to the soup pot.
• In a large soup pot with a heavy bottom, heat the olive oil. Add the ham hock to the oil and begin to brown. Add the onions, peppers, celery, chili, and cumin, and cook over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 2 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil.
• Add the cleaned and soaked black beans, return to a boil, then lower to a simmer and cook 2 to 2 1/2 hours, or until the beans are tender. Remove the ham hock from the pot, let cool enough to handle, then strip the meat from the bone. Chop the meat coarsely and add back to the soup. Season with salt and pepper to taste. Add the sherry and cook 2 minutes more. Ladle into bowls and garnish each serving with 1 tablespoon sour cream and a sprinkling of scallions or chives.

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 stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

Steps:

• Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.