Contact
Privacy

Black Bean Soup - black beans

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
black beans cold water vegetable oil bacon onion carrot garlic chicken stock bay leaves salt Tabasco sauce sherry wine vinegar sour cream
Viewed: 41 - Published at: 4 years ago

Ingredients

  • 2 cups dried black beans
  • 6 cups cold water
  • 3 tablespoons canola or other vegetable oil
  • 4 ounces slab bacon, rind discarded, cut into 1/4-inch dice
  • 1 medium onion, peeled and cut into 1/4-inch dice
  • 1 large carrot, peeled and cut into 1/4-inch dice
  • 3 large cloves garlic, minced
  • 8 cups chicken stock, canned low-sodium broth, or water, or more as needed
  • 4 bay leaves
  • Coarse (kosher) salt and freshly ground black pepper, to taste
  • 1/2 teaspoon Tabasco sauce, or more to taste
  • 1 tablespoon dry sherry or Madeira
  • 1 teaspoon wine vinegar, preferably sherry vinegar but white wine or red wine vinegar will do
  • For garnish: sour cream, diced onion, chopped fresh cilantro leaves, chopped hard-cooked egg

Method

  • Pick over the beans, discarding any stones or bits of debris.
  • Place the beans in a colander or strainer and rinse well under cold running water.
  • Drain.
  • Place the beans in a large stockpot or bowl, add the water (it should cover the beans by 2 inches) and soak for 8 hours or overnight in the refrigerator.
  • Heat the oil in a very large stockpot over medium-low heat.
  • Add the bacon and saute, stirring occasionally, until browned, about 15 minutes.
  • Add the onion, carrot, and garlic to the pot and sweat, uncovered, stirring occasionally, until the vegetables are soft but not browned, about 10 minutes.
  • Drain the soaked beans.
  • Add them to the pot along with 8 cups stock and the bay leaves.
  • Increase the heat to high and bring to a boil.
  • Reduce the heat to medium low and simmer, uncovered, until the beans are tender and the vegetables have practically dissolved, 1 to 1 1/2 hours.
  • Stir the soup occasionally to make sure the beans aren't sticking to the bottom of the pot.
  • If the soup becomes too thick, add additional stock or water.
  • Most of the beans should keep their shape, but some will fall apart enough to thicken the soup.
  • Remove the pot from the heat and season with salt, pepper, Tabasco, dry sherry, and vinegar.
  • Remove the bay leaves.
  • Ladle the soup into bowls and garnish with any combination you like of sour cream, diced onion, fresh cilantro leaves, and chopped hard-cooked egg.

Related Posts:

You may also like:

Categories