Smokey Black Bean Soup Recipes

Steps:

• Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
• Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
• Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
• Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
• Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Steps:

• Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
• Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

Steps:

• Heat bacon in a skillet over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a bowl lined with paper towels. Reserve the bacon fat for the next step!
• Sauté the onions, red and green peppers and jalapeno in bacon fat until tender, about 3 minutes. Add garlic; cook 2-3 minutes more on medium heat.
• In a large pot, bring the chicken stock to a boil. Add the drained black beans, the cooked onion/pepper mixture and the cooked, crumbled bacon. Stir, then add the ham hock, ham steak, chipotle pepper, oregano, cumin, coriander, bay leaves, molasses and salt & pepper.
• Reduce heat to low and simmer over for low heat for 2-3 hours, uncovered. Stir occasionally and test the seasonings after the first 90 minutes.
• If desired, puree the two cans of rinsed black beans in a food processor. Fold this into the soup one scoop at a time to adjust thickness. Add as little or as much as you prefer. Simmer until hot for 30 minutes more.

Steps:

• Heat the oil in a large saucepan or Dutch oven over medium-low heat.
• Add onion, celery, carrot and garlic to the oil and simmer for about 15 minutes until vegetables are soft and onion is clear.
• Drain and rinse the black beans. Measure 3 cups of the drained & rinsed veans into a food processor with 1 cup of the chicken broth and puree on high speed until smooth.
• Add pureed bean and broth mixture to the cooked veggies along with remaining ingredients except for the lime juice. Bring soup to a boil, then reduce heat and simmer uncovered for about 60 minutes or until all ingredients are tender. Add the lime juice; stir to mix well and serve.
• For crockpot: Follow all directions through bringing the soup to a boil on the stove; pour into the crockpot and let simmer on low for 2-3 hours.

Steps:

• Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
• Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
• Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.