Black Bean Soup From Dried Beans Recipes

Steps:

• Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
• Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
• When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
• Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
• Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

Steps:

• In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
• After soaking, or the next day, drain the beans and cover them with fresh water.
• Bring the beans to a boil over medium-high heat.
• Reduce the heat. You want the beans to simmer gently for most of the cooking process.
• Cover the pot and simmer the beans for an hour.
• Add more water, if needed, to keep the beans covered.
• Taste the beans after an hour and see if they are tender.
• If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
• When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
• Taste and add salt if you think it needs it.
• Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
• The soup will be rich and dark with vibrant colors from the vegetables peeking through.
• When everything is tender, it's ready to serve.

Steps:

• Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
• Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

Steps:

• Soak the beans as recommended on the package.
• Drain the beans and cover them with fresh water. Bring to a boil over medium-high heat.
• Reduce the heat, cover, and gently simmer the beans to simmer gently for one hour. Add water as needed to keep them covered.
• Once the beans are tender, add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it.
• Cover the pot and simmer the soup for another 30 minutes, or until the carrots are tender. When everything is tender, it's ready to serve.

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

Steps:

• In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
• In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
• Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.

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.

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
• Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
• Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
• Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

Steps:

• In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.