Texas Black Bean Soup Recipes

SLOW COOKER TEXAS BLACK BEAN SOUP

Steps:

• Combine all the ingredients in the crock pot. Mix well. Cover the crock pot and cook on high heat for 2-3 hours or until everything is heated through. Stir well before serving and adjust the seasoning as needed.

TEXAS BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.

BASIC BLACK BEANS

Steps:

• Soak the beans covered in water-either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
• Drain the soaked beans.
• In the pot you're going to cook the beans, sauté the onions and carrots in your preferred fat for 10 minutes and then add the garlic for 1 minute. Add the beans, chipotles, epazote and half the cilantro.
• Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low (liquid may still be moving and all the ingredients may still be jumping around the pot, just not as vigorously as when the heat is high. That's fine.). Stir occasionally.
• After 1 1/2 hours, add the cumin, tomato paste, lime juice, salt, and remaining cilantro and cook for 30 more minutes or until beans are tender. At this point, smash a few against the side of the pot with a spoon to thicken the broth a bit, stir the pot and serve.

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

TEXAS TWO BEAN SOUP

Steps:

• In a soup pot, combine the onions and garlic with the oil and salt.
• Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
• Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
• Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
• Add the black-eyed peas, your choice of beans, and the barbecue sauce.
• Mix well, cover and simmer for 10 minutes.
• Add salt to taste.
• Garnish with crushed tortilla chips and sour cream on top if desired.