South Beach Black Bean Soup Recipes

Steps:

• In a medium sauce pan, sauté onion, garlic and green pepper in olive oil until they begin to soften (about 5-7 minutes).
• Add the rest of the ingredients (except the tomatoes) and bring to a rolling boil.
• Reduce heat and simmer 5-7 minutes longer.
• Remove about half of the mixture and place in a blender and puree, returned pureed soup to the pot (or if you have an immersion blender, use it in the pot for the entire batch).
• Serve hot with chopped tomatoes and a few more sprigs of cilantro.

Steps:

• In a medium saucepan, heat olive oil over medium heat.
• Add scallions, celery, garlic, cumin, cayenne, salt, and pepper, Cook, stirring occasinally until vegetables soften.
• Add cans of black beans, diced tomatoes, and chicken broth. Bring to a simmer and cook for 10 minutes.
• Transfer 2 cups of soup to a blender and process until smooth. Return soup to pan and stir to combine.
• Return to a simmer and cook for 10 minutes longer. season with lime juice, and adjust seasonings.
• Serve with hot pepper sauce and sliced scallions on the side (not in ingredients).

Steps:

• Place the beans and bay leaves in a large pot and cover with 2 quarts of water. Bring to a boil then reduce to a simmer. Simmer, covered, for 1 1/2 to 2 hours or until tender. Add more water if necessary to keep the beans well covered.
• Meanwhile, heat the olive oil in a large frying pan and saute the peppers, shallots, onion and garlic over medium heat for about 15 minutes or until the onions are translucent.
• Add cumin, oregano and lime zest, and transfer to a blender or food processor. Puree until smooth.
• When the beans are almost tender, add the pureed mixture and the sugar and salt, and cook until tender, about 20-30 minutes.
• Before serving, add the dry sherry and cilantro. Serve topped with sour cream and diced red onions and with a lime wedge and Tobasco on the side.

Steps:

• In a medium saucepan, heat olive oil over medium heat. Add scallions, celery, garlic, cumin, cayenne, salt, and pepper, Cook, stirring occasionally until vegetables soften. Add cans of black beans, diced tomatoes, and chicken broth. Bring to a simmer and cook for 10 minutes. Transfer 2 cups of soup to a blender and process until smooth. Return soup to pan and stir to combine. Return to a simmer and cook for 10 minutes longer. season with lime juice, and adjust seasonings. Serve with hot pepper sauce and sliced scallions on the side (not in ingredients).

Steps:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Steps:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.