SMOKY BLACK BEANS
My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.
Provided by ReneeW.
Categories Side Dish Beans and Peas
Time 6h5m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 49.5 g, Cholesterol 2.4 mg, Fat 4.3 g, Fiber 11.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 44.7 mg, Sugar 16.7 g
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.
BEST BLACK BEAN SOUP
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
- Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
- Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
- Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
- Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP
This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.
Provided by MSTRECKE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 9h40m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 47.5 g, Cholesterol 36 mg, Fat 10.2 g, Fiber 11.4 g, Protein 18 g, SaturatedFat 1.8 g, Sodium 883.8 mg, Sugar 5.8 g
SMOKEY BLACK BEAN SOUP
I made this when I was coming down with cold symptoms and wanted a comforting soup that I could taste despite my stuffy nose. I thought it was geat so I thought I'd share. Please note: There is NO substitution for smoked paprika. Servings are totally guessed.
Provided by Parsley
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 185.2, Fat 3.8, SaturatedFat 0.7, Sodium 402.5, Carbohydrate 28.2, Fiber 9.2, Sugar 5.2, Protein 11.1
SMOKY BEEF 'N' BEANS
Liquid Smoke gives a unique taste to this thick and hearty combination of beef and beans shared by Anita Curtis. "I serve it with a crisp salad to make a complete meal," notes the Camarillo, California cook.
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a skillet, cook the beef and onion until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6-7 hours or until heated through.
Nutrition Facts : Calories 337 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1171mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 8g fiber), Protein 22g protein.
BLACK BEAN AND SMOKED SAUSAGE SOUP
I can easily make this after work, even if I have to prep everything from scratch. The original recipe was adapted from a Better Homes and Gardens Cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste.
Provided by TigerJo
Categories Black Beans
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
- In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
- Add sausage& dry sherry; stir 2-3 minutes or until heated through.
- Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.
SMOKEY BLACK BEAN & THE BANDIT SOUP
A hearty, warming soup that's definitely a full meal by itself. This was posted on happynicetimepeople.com, a blog that usually doesn't feature recipes... but I guess this one was so good, it had to be shared. I thought it was tasty before I added the extra black beans at the end, but I loved the texture the pureed beans gave to the soup. It's good either way, it seems. I topped my soup with homemade guacamole and pico de gallo, but other toppings like sour cream, queso fresco or toasted pumpkin seeds would be nice too.
Provided by rpgaymer
Categories One Dish Meal
Time 4h30m
Yield 1 big pot of soup, 8-12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 352.6, Fat 6.3, SaturatedFat 1.8, Cholesterol 10.4, Sodium 360.8, Carbohydrate 56.1, Fiber 10, Sugar 12.7, Protein 19.1
SMOKY BLACK BEAN SOUP
This is a meat-free but smoky tasting black bean soup. No soaking of beans is required...just drain and rinse the beans. The inspiration for this recipe was #102274, TGI Friday's Black Bean Soup. I tweaked it enough that I thought I should enter an altogether new recipe.
Provided by Epi Curious
Categories Black Beans
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 368.9, Fat 7, SaturatedFat 1.3, Sodium 301.8, Carbohydrate 57.9, Fiber 19.3, Sugar 2.1, Protein 22.5
CONTEST-WINNING BLACK BEAN SOUP
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
SMOKY BLACK BEANS
Provided by William Lee
Categories Bean Pepper Side Super Bowl Vegetarian Quick & Easy Backyard BBQ Winter Potluck Gourmet New York
Yield Serves 4
Number Of Ingredients 5
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.
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