Bobby Flays Black Bean Soup Recipes

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

Steps:

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Combine all ingredients in a small bowl and season with salt and pepper.

BOBBY FLAY'S BLACK BEAN SOUP

Steps:

• Heat olive in in a medium saucepan over medium heat.
• Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
• Add wine, bring to a boil and cook until reduced by half.
• Add beans and reduce heat to medium.
• Add chilies and broth and simmer for 30 minutes.
• Remove from heat and add lime juice and salt and pepper to taste.
• Using a blender or food processor, puree half of the soup and return it to the pot.
• Bring to a simmer before serving.
• Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.

BOLO'S BLACK BEANS AND RICE

Steps:

• Soak beans overnight in large bowl of cold water. Drain, transfer to a large saucepan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain and set aside.
• Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has melted. Add the onion and cook until soft, 3 to 4 minutes. Add the rice and stir to coat in the mixture. Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice.
• Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of water and cook until the water is absorbed. Season with salt and pepper.
• Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate. Transfer to a bowl.

HONEY-RUM BLACK BEANS

Steps:

• Preheat oven to 325 degrees F.
• Cook sausage in a medium saute pan until golden brown and fat has rendered. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft. Add the garlic and cook for 1 minute.
• Place the beans in a large bowl, stir in the cooked onion mixture, rum, honey, molasses, sugar, and cooked chorizo. Season with salt and pepper, to taste. Transfer the mixture to a casserole or baking dish and pour 3 cups of the stock over. Bake the beans, covered, for 20 minutes. Check to see if the mixture is dry and add more stock, if needed. Continue baking an additional 20 minutes. Uncover and bake for 15 minutes, remove from the oven, and fold in the cilantro, if using. Let sit for 10 minutes before serving.

LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD

Steps:

• Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
• Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
• Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
• Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
• In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
• Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
• Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
• Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

BLACK BEAN SOUP

Steps:

• Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
• Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
• When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
• Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
• Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS

Steps:

• Drain the beans. Place them in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium, partially cover the pot, and simmer until very tender, 1 to 1 1/2 hours. Drain the beans and place them in a large bowl.
• Preheat the oven to 325°F.
• Heat the oil in a large sauté pan over high heat. Add the chorizo and cook until golden brown on both sides and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the sauté pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum and cook until reduced by half. Add this mixture to the beans.
• Add the honey, molasses, brown sugar, stock, barbecue sauce, and the 1/4 cup cilantro to the beans. Mix gently to combine, and season with salt and pepper. Transfer the mixture to a large baking dish, cover, and bake for 30 minutes.
• Check to see if the bean mixture is dry; if it is, add a little more stock. Return it to the oven and bake for another 20 to 30 minutes. Then remove the cover and bake until golden brown on top, 15 minutes.
• Garnish with the remaining 2 tablespoons cilantro, and let sit for 10 minutes before serving.

BOBBY FLAY'S BLACK BEAN SOUP WITH CREMA AND THREE RELISHES RECIPE

Steps:

• White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees. Fry chips in batches and drain on paper towels, salt while warm. Combine tomatoes and serranos in a bowl and season with salt and pepper to taste. Grilled Onion Relish: Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely. Tortillas with Avocado-Tomatillo Relish: Fry tortillas in oil, drain on paper towels and salt while warm. Gently combine remaining ingredients in a bowl and season with salt and pepper to taste. Toasted Cumin Crema: Place a small saute pan over medium high heat and heat until almost smoking. Add the cumin seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind to a powder. Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste. Soup: Heat the olive oil in a medium saucepan over medium heat, sweat the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, bring to a boil, and cook until reduced. Add the beans. Reduce the heat to medium, add the jalapeños, poblano, and water and simmer for 1 to 1 1/2 hours or until the beans are cooked through. Remove from the heat and add the lime juice, and salt and pepper to taste. Remove half the mixture and puree in a food processor, then return it to the pot and stir well. Serve: Ladle soup into individual bowls. Drizzle with the Toasted Cumin Crema and top with a tablespoon of each of the relishes. Serve immediately. This recipe yields 8 servings.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA (BOBBY FLAY)

Steps:

• Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
• Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
• Remove all but two tablespoons of fat from the pot.
• Cook onions until soft.
• Add garlic and jalapeno, cook for one minute.
• Add ancho powder, pasilla powder, and cumin; cook two minutes.
• Add beer and cook until reduced by half.
• Return beef to pot, add rest of ingredients except beans and lime juice.
• Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
• For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
• Remove from heat; add lime juice and salt and pepper.
• Serve with a spoonful of Toasted Cumin Crema.