Black Bean And Madeira Soup Recipes

BLACK BEAN AND MADEIRA SOUP

Steps:

• Sort beans carefully, removing any stones.
• Place beans in a large pot and add enough cold water to cover by three inches.
• Soak overnight.
• Heat olive oil in a large, heavy soup pot over medium heat.
• Add garlic, leeks, bell pepper, celery, carrots, and thyme.
• Sprinkle with salt and mix well.
• Sauté until soft, but not browned, about 10 minutes.
• Add 1 cup Madeira and cook until liquid reduces by half.
• Stir in beans, bay leaf, chipotles and 10 cups water.
• Bring to a boil, reduce heat and simmer, stirring occasionally and adding additional water if needed, until beans are very soft, about 2 - 2 1/2 hours.
• Transfer to blender in batches and puree until smooth.
• Reheat if necessary.
• I usually purée only half, as I like a little more texture in the soup.
• To serve, ladle into bowls and spoon a little sour cream into center if you like.
• Drizzle a couple of teaspoons of Madeira around the sour cream and serve.

BLACK BEAN SOUP

Steps:

• Pick over the beans, discarding any stones or bits of debris. Place the beans in a colander or strainer and rinse well under cold running water. Drain. Place the beans in a large stockpot or bowl, add the water (it should cover the beans by 2 inches) and soak for 8 hours or overnight in the refrigerator.
• Heat the oil in a very large stockpot over medium-low heat. Add the bacon and saute, stirring occasionally, until browned, about 15 minutes.
• Add the onion, carrot, and garlic to the pot and sweat, uncovered, stirring occasionally, until the vegetables are soft but not browned, about 10 minutes.
• Drain the soaked beans. Add them to the pot along with 8 cups stock and the bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the beans are tender and the vegetables have practically dissolved, 1 to 1 1/2 hours. Stir the soup occasionally to make sure the beans aren't sticking to the bottom of the pot. If the soup becomes too thick, add additional stock or water. Most of the beans should keep their shape, but some will fall apart enough to thicken the soup.
• Remove the pot from the heat and season with salt, pepper, Tabasco, dry sherry, and vinegar. Remove the bay leaves.
• Ladle the soup into bowls and garnish with any combination you like of sour cream, diced onion, fresh cilantro leaves, and chopped hard-cooked egg.

COACH HOUSE BLACK BEAN SOUP

Steps:

• Wash beans, cover with cold water and soak overnight. Drain & wash again.
• Place beans in a saucepan and add 2-1/2 quarts of fresh water. Cover and simmer 90 minutes.
• Cook bacon in a large heavy kettle for a few minutes. Add celery & onions and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute.
• Add ham and beef bones, parsley, bay leaves, garlic, carots, parsnips, salt & pepper and the beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary.
• Remove bones and/or rind or hocks from the pot and set aside.
• Blend about 1/2 the soup in a blender (or use an immersion blender) and return it to the pot.
• Remove the meat from the bones or hocks, chop fine and return to the soup, discarding the bones.
• Add the wine.
• Top each serving with chopped eggs and float a slice of lemon on top, sprinkled with chopped parsley.
• Serve with additional Madeira to splash on top if desired.

THE COACH HOUSE'S BLACK BEAN SOUP

Steps:

• Wash beans in a colander. Put in a bowl. Cover with cold water and let soak overnight, refrigerated.
• Drain and wash again.
• In a large casserole, combine drained beans with the 3 quarts of water. Cover and simmer for 90 minutes.
• In a heavy kettle, saute bacon a few minutes, then add celery and onion and cook until tender. Do not brown.
• Add beef bones, ham shank, remaining herbs and vegetables and pepper. Add beans and their cooking liquid. Cover and simmer for 3-4 hours, until beans are very tender. Add more water if necessary.
• Remove bones and ham. Puree soup in a food mill. Return to pot, add Madeira and chopped eggs. Mix well and serve.