Smoky Black Bean Soup Food

BLACK BEAN SOUP

Steps:

• Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
• Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

SMOKEY BLACK BEAN SOUP

Steps:

• Heat the oil in a pot over med heat.
• Add the onions, celery and garlic and saute for about 5 minutes.
• Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes.
• Add the black beans and simmer for an additional 10 minutes.
• Stir.
• At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional.
• Add salt, if needed.
• Serve garnished with a dallop of the optional FF sour cream.

SMOKY BLACK BEAN BISQUE

Steps:

• In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
• Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
• Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.

SMOKY BEAN SOUP

Steps:

• Soak the beans overnight in triple the amount of water, rinse well, and wash again.
• In a large soup pot, place vegetable stock and beans, and simmer for 1 to 1 1/2 hours, covered, until beans are tender and start to become mushy.
• Add thyme, salt, carrots, onions, celery, pepper and liquid smoke to taste, and simmer for 30 more minutes, covered, stirring several times to prevent scorching on the bottom of the pot.

SMOKY BLACK-BEAN SOUP WITH SAUSAGE

Steps:

• Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
• Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
• Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

SMOKY BLACK BEANS

Steps:

• Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
• Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.