Black Bean Soup With Habaneros Can Be Spicy Or Not Recipes

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BEST BLACK BEAN SOUP



Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

  • Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
  • In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
  • Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
  • Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
  • Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
  • Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
  • Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
  • Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

BLACK BEAN SOUP WITH HABANEROS (CAN BE SPICY OR NOT)



Black Bean Soup With Habaneros (Can Be Spicy or Not) image

This soup has so much flavor, and I love the fact that I am sneaking in some extra veggies that are not always well-received in my household. Keep and eye on the habaneros to make sure they don't fall apart, thus making the soup very spicy. By cooking the habeneros whole, you flavor the soup with their delicious flavore without making it spicy for the wimps in your family.

Provided by dawnie2u

Categories     Black Beans

Time 3h

Yield 6 serving(s)

Number Of Ingredients 19

1 lb dried black beans
1 onion (chopped)
1/2 green pepper (chopped)
4 garlic cloves (chopped)
3 stalks celery (chopped)
1 medium zucchini (chopped)
1 cup corn (fresh or frozen)
2 knorr chicken bouillon cubes
16 ounces rotel (I used the milder one)
14 cups water (divided use)
2 whole habanero peppers (left whole so as not to make this soup spicy)
1/8 cup prepared bacon bits (the kind that is already cooked when you buy them, or homemade)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon chili powder
fresh cilantro
sour cream
grated cheese
sliced green onion

Steps:

  • Soak beans overnight in 4 cups of water. Drain off the water and put beans in a large pot.
  • Add 10 cups of water to the pot with the beans. Bring the beans to a boil and then turn down to a simmer and cover. Cook until the beans are tender. Approximately 2 hours.
  • When the beans are tender, add the remaining ingredients, and simmer until desired consistency. You may need to add more water. If it is too thin, cook longer until some of the liquid has cooked off.
  • Remove habaneros from soup when they become soft, or leave them in if you like your soup spicy.
  • Garnish with fresh cilantro, sour cream, sliced green onions, and grated cheese, if desired.

Nutrition Facts : Calories 333.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 0.2, Sodium 597.3, Carbohydrate 63.8, Fiber 14, Sugar 5.6, Protein 19.4

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