Venezuelan Black Bean Soup Food
VENEZUELAN BLACK BEAN SOUP
This Venezuelan Black Bean Soup is easy to make and super flavorful! It's perfect for lunch, busy weeknights, or feeding a hungry crowd.
Provided by Oriana Romero
Categories Soup
Time 3h30m
Number Of Ingredients 9
Steps:
- Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
- In a large pot add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
- Transfer the beans to your slow cooker. Make sure to have enough water to cover by about an inch. Cover and cook for 8 hours on low.
- When slow cooking time ends, set the pot in "stovetop" mode on low. Add the salt and sweet mini peppers. NOTE: if your slow cooker does not have a saute or stovetop mode, you can transfer the tender beans to a pot to finish them.
- In a blender put the oil, onion, and garlic. Blend on medium speed until everything is well combined.
- In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
- Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
- Garnish with cilantro if desired and serve hot.
- Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
- In a large pot, add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
- Transfer the beans to a large pot. Make sure to have enough water to cover by about an inch. Cover and cook over medium heat for about 2 -3 hours, or until the beans are tender. You might need to add more water during the cooking process, so be sure to stir occasionally and check the water level.
- After the beans are tender, add the salt and sweet mini peppers.
- In a blender add the oil, onion, and garlic. Blend on medium speed until everything is well blended and smooth.
- In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
- Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
- Serve.
Nutrition Facts : Calories 346 kcal, Carbohydrate 39 g, Protein 31 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 58 mg, Sodium 938 mg, Fiber 10 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
VENEZUELAN BLACK BEAN SOUP
Simple, fast, and wonderful hearty black bean soup. Has great robust flavor and is a meal in itself. I made this for a dinner party and my guests loved it. I had to run to the computer, type it up, and hand out copies! Garnish with sour cream and Cheddar cheese.
Provided by COSMO4
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
- Discard bay leaves from the soup. Serve with croutons.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 31.8 g, Fat 9.1 g, Fiber 9.2 g, Protein 8.7 g, SaturatedFat 1.5 g, Sodium 600.7 mg, Sugar 4.2 g
VENEZUELAN BLACK BEANS
"My husband and I are missionaries in Venezuela, South America. I found this recipe in a missionary ladies' cookbook," Casandra Falls says. "This dish is traditionally served with cornmeal pancakes and plantains (cooked bananas)."
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan; add water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender., Drain beans and reserve 2 cups liquid. Return beans and reserved liquid to Dutch oven. Stir in remaining ingredients. Remove half of the bean mixture and mash well; return to the pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans reach desired consistency.
Nutrition Facts :
GUATEMALAN BLACK BEANS
Make and share this Guatemalan Black Beans recipe from Food.com.
Provided by Recipe Junkie
Categories Black Beans
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In large kettle, cover beans with 2" water.
- Add garlic.
- Bring water to boil.
- Turn fire down to soft boil and cover.
- Cook 1 hour.
- When beans are soft, add onions and salt and simmer 1/2 hour - 1 hour more.
Nutrition Facts : Calories 59.9, Fat 0.2, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 11.3, Fiber 3.6, Sugar 0.8, Protein 3.6
LATIN BLACK BEAN SOUP
I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing.
Provided by dotsdotter
Categories Black Beans
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sort and wash black beans.
- Boil in water for 2 minutes. Let rest 45 minutes.
- Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours.
- Add tomato pate, vinegar and tamari. Cook 30 minutes.
- Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.
Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 303.7, Carbohydrate 33.7, Fiber 6.1, Sugar 4.4, Protein 8
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