1 lb black beans, picked over, rinsed, a, nd soaked for
10 hours or longer in water to cover b, y at
1 least 4 inches
6 cup beef broth
8 cup water
1 can tomatoes with their juice, chopped, (28 to 32
1 ounces)
2 tsp cumin
1 salt to taste (optional)
1 freshly ground black pepper to tast, e
1 jalapeno cream:
2/3 cup plain nonfat or low-fat yogurt
1 or 2 fresh jalapenos or pickled jal, apenos, seeded
1 minced
3 tbsp minced fresh parsley
1 tbsp minced fresh cilantro (optional)
1 garnishes (optional):
1/2 cup chopped red onion
1/2 avocado, peeled, seeded, and choppe, d
A Recipe for
The Best Black Bean Soup
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
This Recipe for The Best Black Bean Soup is one of thousands in the Recipes-to-go Bean Cookbook.
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
If you enjoy this The Best Black Bean Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
This is a recipe for The Best Black Bean Soup from the recipe cookbook of Recipes-to-go (Bean)
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Herb Tip |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Food Tip |
Food Tip |
SOUP:
Drain the beans and put them in a large, heavy pot. Add the broth and
water. Bring the beans to a boil, stirring them a few times, reduce
the heat, and simmer the beans in the uncovered pot for 1 hour.
Stir in the tomatoes with their juice and the cumin, and continue
simmering the beans for 2 hours or until the beans are soft (check
after 1 and 1 1/2 hours, since the timing depends on the dryness or
age of the beans.)
Transfer the mixture to a large bowl, and let the mixture cool
briefly. Rinse out the pot. Then puree the mixture in batches in a
blender or food processor until the mixture is smooth, returning the
puree to the pot as you go.
Season the soup with the salt (if desired) and pepper, and bring the
soup to a simmer. If the soup is too thin, simmer it in the
uncovered pot, stirring it often, until the desired consistency is
reached.
To prepare jalapeno cream, whisk together the yogurt, jalapenos,
parsley, and, if you are using it, cilantro. Serve a dollop of the
jalapeno cream atop each bowl of soup. If you wish, you may also
garnish the soup with the chopped red onion and/or chopped avocado.
PREPARATION TIPS: You can prepare the soup up to 4 days in advance
and store it, covered, in the refrigerator. Or you can freeze it. The
jalapeno cream can be prepared 1 or 2 days ahead.
SERVING SUGGESTIONS: In addition to the jalapeno cream, try
garnishing the soup with chopped red onion and/or chopped avocado.
With bread and salad, this soup could be the base for a light lunch.
Makes 6 to 8 main or 8 to 10 first-course servings.
[ "Jane Brody's Good Food Gourmet";1990; ISBN 0-393-02878-X ]
Posted by Fred Peters.
Serves: 6
The Best Black Bean Soup Recipe brought to you by Recipes To-Go