Black Bean Soup With Rice And Sherry Recipes

BLACK BEAN SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
• Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
• Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
• Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

BLACK BEAN AND RICE SOUP

Steps:

• Blend 1-1/2 cans beans in blender until smooth. Pour into large saucepan.
• Add remaining beans, water, onions and dressing mix; stir until well blended. Bring to boil on medium-high heat.
• Stir in rice; cover. Simmer on low heat 5 min. or until heated through; stir.

BLACK BEAN SOUP WITH RICE

Steps:

• Put one can of drained black beans in a bowl and mash with a fork. Set aside. (See Note 1)
• Heat olive oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes.
• Add garlic, chili powder, cumin, and oregano, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
• Add vegetable broth, salt, Bay leaf, and both black beans, whole and mashed. Bring to a boil.
• Reduce heat to medium-low. Stir cornstarch mixture to re-combine and add to soup (See Note 2). Stir to combine and simmer for 15 minutes, stirring occasionally.
• Remove Bay leaf and discard. Taste the soup and adjust salt to taste.
• Put rice in bowls. Pour soup on top. Generously sprinkle with fresh chopped cilantro, if desired, and serve.

SHERRIED BLACK BEAN SOUP

Steps:

• In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
• In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
• Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
• Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.

BLACK-BEAN SOUP WITH SHERRY AND LIME

Steps:

• Purée black beans in batches in a blender (use caution if beans are hot) and transfer as puréed to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.

BEAN SOUP WITH RICE

Steps:

• Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
• Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.

SHERRIED BLACK BEANS WITH SAFFRON RICE

Steps:

• Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
• In a medium size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes.
• Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan.
• Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly ground black pepper, and serve with Saffron Rice.
• Heat the oil in a medium size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes.
• Set aside, covered, for 5 minutes. Before serving, stir well to make sure the saffron is well mixed throughout the rice.

SOUTHWEST BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

CONTEST-WINNING BLACK BEAN SOUP

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.

ULTIMATE BLACK BEAN AND RICE SOUP

Steps:

• In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
• Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
• Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
• Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
• Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.