Blackbeanchowder Recipes

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Steps:

• In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
• Add diced potatoes, chicken broth and taco seasoning.
• Bring to boil then reduce heat to simmer until potatoes are soft.
• Use a hand potato masher to mash the potatoes and thicken soup.
• Add diced tomatoes (may puree first if desired) and corn.
• Add evaporated milk, half and half, shredded cheese and beans.
• Cook another 2-3 min, stirring until cheese is melted.
• Serve topped with diced green onion.

BEAN COUNTER CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.

HEARTY BEAN CHOWDER

Steps:

• In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
• Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
• Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

BLACK BEAN CHOWDER

Steps:

• Soak the black beans for several hours or overnight.
• Saute red onion, garlic, celery, and red pepper in olive oil until tender.
• Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
• Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
• Add more water if necessary.
• Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
• Makes 4 servings of 1-1/4 cups.
• Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.

HEARTY BLACK BEAN CHOWDER - CROCK POT

Steps:

• Combine everything EXCEPT cilantro and sour cream in crock-pot.
• Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
• If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.