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Going to make black bean soup tonight
Posted on 5/10/14 at 1:40 pm
Posted on 5/10/14 at 1:40 pm
I soaked the beans overnight and reserved some of the liquid. I also fried up some bacon. My plan is to:
Saute onions in bacon fat, then some garlic in a cast iron pot. Then add chicken stock, some of the soaking liquid, beans, salt and pepper, chili powder and a little vinegar and simmer for a few hours.
Serve and garnish w sour cream and maybe diced green onions.
This is my first go at black bean soup. Am I missing anything
Saute onions in bacon fat, then some garlic in a cast iron pot. Then add chicken stock, some of the soaking liquid, beans, salt and pepper, chili powder and a little vinegar and simmer for a few hours.
Serve and garnish w sour cream and maybe diced green onions.
This is my first go at black bean soup. Am I missing anything
5
Posted on 5/10/14 at 2:13 pm to BayouBlitz
I like cumin in it. I favor that flavor to the straight up chili powder flavor.
Roasted pureed jalapeno is a nice addition in flavor.
I also like bell pepper cooked in mine and the tri colored make a nice garnish, along with lime, fresh chopped jalapeno,chopped avocado, fried tortilla strips, cilantro, sometimes a little jack cheese and the sour cream and green onions you mention. I'd probably go with the fresh lime juice squeezed over the top of the bowl rather than the vinegar to brighten it up. You could even add some chopped tomatoes and make it "creole" black beans. :>)
Roasted pureed jalapeno is a nice addition in flavor.
I also like bell pepper cooked in mine and the tri colored make a nice garnish, along with lime, fresh chopped jalapeno,chopped avocado, fried tortilla strips, cilantro, sometimes a little jack cheese and the sour cream and green onions you mention. I'd probably go with the fresh lime juice squeezed over the top of the bowl rather than the vinegar to brighten it up. You could even add some chopped tomatoes and make it "creole" black beans. :>)
Posted on 5/10/14 at 2:43 pm to BayouBlitz
i would skip bacon fat, it will over power the black beans, IMO. add cilantro and Cumin like the above poster. This is more of a southwest dish to me, which does not need any bacon in it. leave bacon for red or white beans, my 2 cents.
Posted on 5/10/14 at 2:55 pm to BayouBlitz
I like a spoon of picante sauce and a dollop of sour cream in mine.
Your approach sounds fine. Good dish. Very satisfying.
Your approach sounds fine. Good dish. Very satisfying.
This post was edited on 5/10/14 at 3:06 pm
Posted on 5/10/14 at 3:14 pm to Mr. Katanga
If I were going to incorporate pork flavor, I think I'd go with some chorizo. Bacon fat will be okay if there's not too much of it.
Posted on 5/10/14 at 4:04 pm to Gris Gris
OK, this thread has inspired me. Gonna make a meatless bean soup tomorrow. I've got lima beans soaking in the fridge right now. Got green peas and green beans in the freezer. Also got carrots and celery in the fridge.
My question...what can I buy tomorrow for stock? Any tips on making veggie soup when you have all day to do it? TIA.
My question...what can I buy tomorrow for stock? Any tips on making veggie soup when you have all day to do it? TIA.
Posted on 5/10/14 at 4:12 pm to Zach
Puree a can of low sodium Veg-All, along with a can of Water.
Posted on 5/10/14 at 4:13 pm to Zach
I make a simple puréed Lima bean soup with a little curry. Very tasty.
For a meatless veggie soup, you could roast root veggies for a veg stock. You can brush them with a bit of tomato paste to add richness. I don't use the roasted veggies in the soup mainly bc they are already cooked to death. I have to have turnips in veggie soup for the old fashioned flavor.
For a meatless veggie soup, you could roast root veggies for a veg stock. You can brush them with a bit of tomato paste to add richness. I don't use the roasted veggies in the soup mainly bc they are already cooked to death. I have to have turnips in veggie soup for the old fashioned flavor.
Posted on 5/10/14 at 4:19 pm to Blind Boy Grunt
quote:
Puree a can of low sodium Veg-All, along with a can of Water.
Not familiar with the product. Will look for it.
Posted on 5/10/14 at 4:21 pm to Gris Gris
quote:
with a little curry
Oooh, curry is one of those things I love but forget about. Got some in the pantry.
Posted on 5/10/14 at 4:21 pm to Zach
It is in the canned Vegetable Aisle. Been around Forever. It will give you a thickened, neutral Base.
Posted on 5/10/14 at 4:29 pm to BayouBlitz
Agree totally with Gris on cumin.
Posted on 5/10/14 at 4:30 pm to Gris Gris
quote:
I like cumin in it. I favor that flavor to the straight up chili powder flavor.
Roasted pureed jalapeno is a nice addition in flavor.
I also like bell pepper cooked in mine and the tri colored make a nice garnish, along with lime, fresh chopped jalapeno,chopped avocado, fried tortilla strips, cilantro, sometimes a little jack cheese and the sour cream and green onions you mention. I'd probably go with the fresh lime juice squeezed over the top of the bowl rather than the vinegar to brighten it up.
Good Lord, woman. Trying to keep this under 100 ingredients.
I have a nice Ancho chili powder that I like. I really only like cumin for red meat dishes.
quote:
You could even add some chopped tomatoes and make it "creole" black beans. :>)
May shred some cheese on top. Still undecided on that one.
Thanks all for the suggestions.
Posted on 5/10/14 at 4:38 pm to Blind Boy Grunt
quote:
Been around Forever. It will give you a thickened, neutral Base.
I must totally agree with Zach on this one to be ignorant on this stuff, I until now have never heard of it.
Posted on 5/10/14 at 4:52 pm to BayouBlitz
I was serious about the tomatoes as a garnish, BB.
Use the chili powder if you like, but it may taste more like chili than black bean soup. I've never thought of cumin as a "red meat only" seasoning. You don't use it on chicken?
I've seen those cans of veg-all before. Never thought about pureeing them for a soup base, though.
Use the chili powder if you like, but it may taste more like chili than black bean soup. I've never thought of cumin as a "red meat only" seasoning. You don't use it on chicken?
I've seen those cans of veg-all before. Never thought about pureeing them for a soup base, though.
Posted on 5/10/14 at 4:53 pm to Gris Gris
As Gris Gris stated, chorizo is your answer podnuh.
Posted on 5/10/14 at 5:23 pm to BayouBlitz
Ham/ham bone also work well in black bean soup.
Posted on 5/10/14 at 5:29 pm to Gris Gris
quote:
Gris Gris
We use country ham in our black bean soup. Gives good favor.
Posted on 5/10/14 at 8:10 pm to Gris Gris
Cumin reminds me of chili as much as chili powder.
I'll know shortly how well I did...
I'll know shortly how well I did...
Posted on 5/10/14 at 8:57 pm to BayouBlitz
Results are in!!!
I give it a 'meh'. It didn't have much of a black bean flavor at all. And I over sauteed the onions. No hint of bacon flavor unless you actually get a bit of bacon. I'd give it a 6. 7 with a healthy dollap of sour cream.
Next time, I'm going to try canned beans, more bacon and bacon fat, and a little less ancho powder.
I give it a 'meh'. It didn't have much of a black bean flavor at all. And I over sauteed the onions. No hint of bacon flavor unless you actually get a bit of bacon. I'd give it a 6. 7 with a healthy dollap of sour cream.
Next time, I'm going to try canned beans, more bacon and bacon fat, and a little less ancho powder.
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