BLACK BEAN SOUP WITH CUMIN
Steps:
- In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream.
- Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
- Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.
VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD
Provided by Bobby Flay
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Preheat oven to 400 degrees F.
- In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.
SHERRIED BLACK BEAN SOUP
When I was first introduced to the Mexican author Laura Esquivel, I didn't realize who she was. After one of NTWH's performances, she told me she wanted to write on our behalf. "Are you a writer?" I queried. Much to my embarrassment, in her humility she simply answered "Yes." A fellow Jesuit whispered into my ear, "Dunderhead, she's the author and screenwriter of Like Water for Chocolate." We have since become great friends. She cooks for me often, and shows me the warmth and love of all of Mexico from her kitchen. This Sherried Black Bean Soup has a Mexican tang.
Provided by Food Network
Time 4h50m
Yield 8 servings
Number Of Ingredients 16
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.
CREAM OF BLACK BEAN SOUP
There are many places to vary the recipe. It is a very rich soup with the addition of half and half cream, about a quart, at the final addition of vinegar and sherry. The soup is great as it appears above in the recipe without any changes, and gets even better the next day, and the next, in the fridge.
Provided by TishT
Categories Pork
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat.
- Add bacon, onions, and celery and bring to a simmer.
- Reduce heat to medium.
- Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned.
- Add garlic.
- Pick over beans,remove bad ones, rinse and drain.
- Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat.
- Reduce heat to simmer and cover.
- Cook until beans mash easily,about 3 hours.
- Skim fat from the soup and discard.
- Allow soup to cool slightly and then puree small portions at a time in food processor or blender.
- Soup must be cool enough not to crack the pitcher.
- Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot.
- Remove from heat, stir in vinegar and sherry.
- Serve with condiments.
Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 4.8, Cholesterol 15.4, Sodium 880.1, Carbohydrate 18.7, Fiber 5.2, Sugar 3.5, Protein 12
SHERRIED BLACK BEANS
Provided by Florence Fabricant
Categories weekday, one pot, side dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rinse beans and place in a bowl. Cover with boiling water and set aside.
- In a saucepan of at least two-quart capacity, saute the salt pork until it just begins to brown. Add one-half cup of the onion and green pepper and continue to cook over medium heat until sauced. Add garlic and continue to cook, stirring, for another minute or so.
- Drain beans and add them to the saucepan along with three cups of water.
- Bring to a boil, lower heat and simmer, covered, for one-and-ahalf hours, until the beans are just tender. Add salt and pepper to taste, simmer uncovered for another 30 minutes, but watch carefully and stir from time to time so the beans do not stick.
- Remove one-half cup of the beans, mash or puree them and return them to the saucepan along with the sherry. Adjust seasonings if necessary and serve, topped with remaining chopped onion and sour cream.
BLACK-BEAN SOUP WITH SHERRY AND LIME
Categories Soup/Stew Bean Citrus Vegetarian Quick & Easy Lunch Lime Sherry Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
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.
BLACK BEAN SOUP WITH CUMIN AND JALAPEñO
Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.
Provided by Jennifer Smith
Categories Soup/Stew Bean Cheese Garlic Herb Tomato Quick & Easy Jalapeño Bon Appétit Texas
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
- Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
BLACK BEAN SOUP WITH CUMIN
This is adapted from a recipe in Jane Brody's "Good Food Book." I made some changes so it would better fit our Nutritarian eating style. I like the soup because it is a little different from many of my other recipes but still quick and easy to make. You can reduce prep time by using frozen vegetables and jarred garlic.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Black Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large pot (at least 4 quarts).
- Bring soup to a boil, stirring several times so bottom doesn't burn.
- Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Nutrition Facts : Calories 25.3, Fat 0.1, Sodium 18.2, Carbohydrate 5.7, Fiber 1.3, Sugar 2.5, Protein 0.7
BLACK BEAN SOUP WITH CUMIN AND CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
BLACK BEAN PUMPKIN SOUP
Categories Soup/Stew Food Processor Bean Tomato Thanksgiving Kid-Friendly Ham Pumpkin Sherry Fall Simmer Gourmet Small Plates
Yield Makes about 9 cups
Number Of Ingredients 16
Steps:
- In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
- Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
- Serve soup garnished with sour cream and toasted pumpkin seeds.
BLACK BEAN SOUP WITH CUMIN AND CORIANDER
This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.
Provided by Studentchef
Categories Kosher
Time 50m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
- Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
- Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
- In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
- Serve soup hot in heated bowls, topping each serving with sour cream mixture.
Nutrition Facts : Calories 223.3, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.5, Sodium 326.9, Carbohydrate 28.5, Fiber 9.8, Sugar 2.6, Protein 9.7
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