Black Bean Soup With Cumin And Coriander Food

BLACK BEAN SOUP WITH CUMIN

Steps:

• In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream.
• Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
• Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.

CARIBBEAN BLACK BEAN SOUP

Steps:

• Bring water and black beans to a boil, simmer 5 minutes.
• Cover tightly and let stand for 2 hours.
• Simmer 90 minutes until beans are cooked. Dump into a colander to drain.
• Saute carrot, celery, onion, garlic, coriander, cumin and vegetable oil.
• Add beans, vegetable stock, and uncooked rice.
• Simmer gently 1 hour.
• Add remaining ingredients and pepper to taste.
• Heat through and serve.

BLACK BEAN SOUP WITH CUMIN AND CILANTRO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
• Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.

BLACK BEAN SOUP WITH CUMIN

Steps:

• Combine all ingredients in a large pot (at least 4 quarts).
• Bring soup to a boil, stirring several times so bottom doesn't burn.
• Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
• Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

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.

BLACK BEAN SOUP WITH CILANTRO CREAM

Steps:

• Combine the sun dried tomatoes and 1 cup boiling water in a small bowl. Make sure the tomatoes are covered and let stand until the tomatoes are soft. Drain, reserving the liquid, and then chop the tomatoes.
• Heat the olive oil in a large saucepan and sauté the bacon and onion until the onion is soft. Add the tomatoes, tomato liquid, beans, chicken or vegetable stock, garlic, cumin and hot pepper sauce. Mix well. Bring to a boil, then reduce heat and simmer, covered, for five minutes. Remove from the heat and stir in the cilantro (coriander) leaves.
• Blend with a stick blender (or in batches in the blender or food processor) until smooth. Return to the saucepan and heat gently before serving.
• To make the coriander cream: Combine all ingredients in a small bowl and mix well.
• Ladle hot soup into bowls and drizzle with the Cilantro Cream. You may garnish with some more chopped cilantro (coriander) if you wish.
• Notes: I have made this using my own oven dried cherry tomatoes and I usually save half a cup of the soup which does not get blended to give a bit more texture when added at the end.

BLACK BEAN SOUP WITH CUMIN AND CORIANDER

Steps:

• Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
• Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
• Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
• In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
• Serve soup hot in heated bowls, topping each serving with sour cream mixture.