Smokeyblackbeansoup Recipes

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:

• Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
• Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Steps:

• Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for 1 hour. Drain and reserve.
• In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1-1/2 hours.
• Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender. Simmer the soup with the reserved meat. Season with salt and pepper to taste and add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.
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Steps:

• Heat the oil in a pot over med heat.
• Add the onions, celery and garlic and saute for about 5 minutes.
• Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes.
• Add the black beans and simmer for an additional 10 minutes.
• Stir.
• At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional.
• Add salt, if needed.
• Serve garnished with a dallop of the optional FF sour cream.

Steps:

• Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.
• Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.
• Add in corn and 1 can black beans and their juice.
• Drain the other can, then add half the can of beans.
• Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot.
• Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste.
• Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.
• Add in the rice; cover the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes.
• Adjust seasonings and serve.

Steps:

• Mince onion. If using dried chipotle, in a bowl soak in boiling-hot water to cover 5 minutes and drain. Wearing protective gloves, mince soaked or canned chipotle. In a colander rinse black beans well and drain.
• In a 2- to 3-quart heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add chipotle and cook, stirring, 2 minutes. Add beans, 1 cup water, and orange juice and simmer, mashing mixture 3 or 4 times with a potato masher, until slightly thickened, about 15 minutes. Season beans with salt.

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.