Black Bean Soup
Black beans, botanically-known as Phaseolus vulgaris, are native to the Americas. One of over 500 varieties of kidney beans, black beans are also known as turtle beans, caviar criollo, and frijoles negros. These beans date back at least 7,000 years, when they were a staple food in the diets of Central and South Americans. The beans are up to 1/2-inch long, with the slightly less-pronounced boat-shape common to kidney beans. They have a satiny black skin and a white center. When cooked, the beans have a creamy texture with a strong, slightly sweet flavor.
Black Bean Soup
Black bean soup achieved popularity in the 1970s with a recipe from the Coach House, a legendary former New York City restaurant. More French in inspiration, the Coach House black bean soup recipe used bacon and ham hocks, Madeira and a garnish of chopped hard-cooked eggs.
1 pound dried black beans
2 quarts water
1 ham bone
Water to cover
2 whole cloves garlic, pealed
1/2 tsp. peppercorns
1 medium onion. chopped
2 Tbsp. oil
1 Tbsp. dried parsley
1 tsp. cumin
2 dashes hot sauce
1/8 tsp. hot pepper flakes
2 Tbsp. lemon juice
(add after beans are done)
Chopped hard-boiled egg (garnish, optional)
Chopped fresh onion (garnish, optional)
Fresh cilantro (garnish, optional)
Clean the beans removing any stones, wash and soak in 2 quarts of water overnight. [Drain.]
In a large stock pot, add the ham bone, water to cover, the garlic cloves and peppercorns. Simmer 3 hours or more until the water is well flavored and the meat falls from the bone. Strain the stock. Remove the meat from the bone and return to the stock pot. Drain the beans and add; continue to simmer.
In a saute pan, fry the onion in oil until translucent. Add to the soup stock with the parsley, cumin, hot sauce and hot pepper flakes.
When the beans are thoroughly cooked (2 - 3 hours), add the lemon juice. Acid tends to keep beans from softening, so do not add the lemon juice until the beans are done.
Serve garnished with chopped hard-boiled egg, chopped fresh onion, and/or fresh cilantro. To use a tip from my Black Beans with Rice recipe, soak the onions in lemon or lime juice.
Add a green salad and hot crusty bread to complete the meal.
8 servings
Black Bean Soup
from https://www.thekitchn.com/
Rich, velvety black beans simmered with tomatoes, peppers, and warm spices, topped with fresh cilantro, avocado, and a squeeze of lime.
For the soup:
2 tablespoons vegetable oil
4 medium Roma tomatoes (about 1 pound total), small diced (about 2 1/4 cups)
1 medium yellow onion, diced (about 1 1/2 cups)
1 medium red bell pepper, small diced (about 1 1/4 cups)
1 medium jalapeño pepper, diced (about 2 tablespoons; remove the seeds first if you desire less spicy heat)
5 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
3 (about 15-ounce) cans black beans, drained and rinsed
1 (32-ounce) carton low-sodium chicken or vegetable broth (4 cups)
Garnish options:
Diced avocado
Chopped fresh cilantro
Sour cream or Mexican crema
Crumbled Cotija cheese
Lime wedges
Crushed tortilla chips
Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add diced Roma tomatoes, yellow onion, red bell pepper, jalapeño pepper, and minced garlic. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, and the garlic is fragrant, about 3 minutes.
Stir in oregano, smoked paprika, ground cumin, kosher salt, black pepper. Cook until the tomatoes are completely broken down, 3 to 4 minutes more.
Stir in drained and rinsed black beans and chicken broth. Bring to a simmer. Continue to simmer, reducing the heat as needed, until the flavors meld, about 5 minutes.
Transfer about 2 1/2 cups of the soup to a blender. Blend on high speed until mostly smooth but still a little chunky, 5 to 10 seconds. (Alternatively, blend to desired consistency directly in the pot with an immersion blender.)
Return the blended soup to the pot and return to a simmer. Simmer for 3 minutes more to thicken the soup slightly. Taste and season with more kosher salt as needed. Serve with desired garnishes.
Makes 8 cups
