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The Ingredients for Black Bean Soup
This soup is basically an improvisation. Blue beans, grilled ham hock or shank, onions and spices are key ingredients. But you can swap even the ham hock or ham with a good bacon or a thick ham strip.
Starting with dry beans, you can cook them with the smoky ham after a good soaking, so that the spice will really infusion into the dried beans.
For this soup, you can either use a smoked ham shank or a ham hock. Usually, ham shanks have extra beef. You can use half a pound ham steak, sliced into pieces or sampled beans, or a quarter of a pound of bacon, fried first to keep the juicy, if you can not find shanks or hocks.
Thick Black Bean Soup
Have a pressure cooker? Use it to save some time
You have an Instant Kettle or pressure cooker? If so, the black beans and the container can quickly be cooked with a pressure cooker, reducing the time needed for the soup. If you use a pressure cooker, you do not haveto pre-sweat the beans.
In a separate article (see How to Run Easy, Pressures Cooker No-Soak Beans) we discussed the topic of the pressure cooking beans. Add gloves, ham hock, baking soda, salt and water to the pressure cooker for this recipe of black bean. Cook for 20 minutes at high pressure and 10 minutes at normal release.
How to Freeze Black Bean Soup
This soup of black bean is frozen! Freeze for up to three months in each section (that's how).
Nonetheless, put several portions in the freezer before thawing at night, then cook them on the stovetop or on the microwave. When you forget, the frozen soup can be moved straight into a cup, dry, filled with low heat.
What to Serve with Black Bean Soup
Serve bowls with fresh cilantro, sliced avocado and scoop with savory cream on this soup. Include home-made chips for dipping in the soup on one leg!
Black Bean Soup Recipe
Have you got an Instant Pot or pressure cooker? You can easily swallow the bean and cook the black beans with a pressure cooker faster. Refer to phase 1 instructions.
In step 1 the bean is cooked, prepare the onion, sweet potato, carrot, celery, jacket and bell pepper.
- 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
- 1 pound smoked ham shank or hock
- 2 bay leaves
- 5 cups water
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped fine (2 cups)
- 1 medium sweet potato, chopped into 1/2-inch pieces (2 cups, chopped) (can substitute 2 large carrots)
- 1 carrot, chopped fine (1/2 cup)
- 1 celery rib, chopped fine (1/2 cup)
- 1 teaspoon salt
- 4 medium garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 cups stock (add 2 teaspoons of salt if using unsalted stock)
- 1 tablespoon molasses
- 1 red bell pepper, roughly chopped
- 3 to 4 tablespoons lime juice (can substitute juice)
- Chopped fresh cilantro
- Sour cream
- Avocado, peeled and chopped
1 Cook the beans in a four-quarter thick-bottomed pot with the ham hock/ shank: put the boans and ham shank or hock. Attach 5 cups of water, baking soda and salt. Bring to a boil, bring down to low level. Cover and cook before tender beans 1 hour and 15 minutes to 1 hour and 30 minutes. Remove the leaves from the water.
Pressure cooking instructions: You can save time by throwing the un-soaked dry beans and ham shank in a pressure cooker if you have a pressure cooker. Add 5 desks, 2 bays, soda and water. Remove 5 cups. Cook at high pressure for 20 minutes, release the pressure automatically for 10 minutes. Cut the leaves from the pool.
2 Remove ham shank, cut up ham meat: Taking out of the bowl the ham shank or hock. Take off the bone and take the ham meat into small pieces in the bite.
3 Cook onions, celery, sweet potato, add spices: As the beans cook, heat the olive oil in a large pot of 6 to 8 quarters thick, medium height until it gets fire, but it does not burn.
Add onions, sweet potatoes, celery, carrot, salt, 1/2 cubic cubicle. Cook for 10 to 15 minutes, stirring occasionally until slightly browned.
Add the cumin, chili, and garlic to medium heat; simmer for another 2 minutes, mixing continuously.
4 Add beans, liquid, molasses, bell pepper to mixture: When the boots are tender, add them to your bowl with the mixture of and their cooking liquid, chicken, molasses and bell pepper.
Bring to a boil and then drain the milk. Cook for 20 to 30 minutes, stirring occasionally.
5 Purée a third of the soup: Puree around a portion of the broth using an immersion blender. Place the soup in a blender or place 3 cups of soup and sprinkle.
6 Serve: Return to the soup the reserved ham bits. Apply three lime juice cubes. Put seasonings into place. Add a little more lime juice on the sweet side. Load in more oil.
Serve with garnishes.
Notice the persistent thickening of the broth. Only add some water to your desired consistency if you want it to dilute.