Black Bean Soup: What are your black bean recipes?
KalikaXXX
Posts: 12 Member
Hello All!
I have a ton of healthy recipes I'd love to share but here's a few disclaimers about my cooking style:
•I like spicy food. If there is too much heat for you leave the spicy ingredients out.
•I have a severe sensitivity to Garlic (Yes I know, I’ve heard all the exclamations). In its place I use the same amount of shallots.
•I also have a citrus allergy so you’ll occasionally see lime and lemon but oranges and grapefruits are foreign to me.
•Doctor it up! I put all my recipes into the MFP calorie counter but that shouldn’t stop you from making it yours. Enjoy!
Black Bean Soup
A great, tummy filling dish that is easy and inexpensive to make.
Serves 8- approx. 300 calories/ serving
•2 tablespoons olive oil
•8 oz chorizo sausage, chopped
•1/2 onion, finely chopped
•3 shallots (or garlic), finely chopped
•1/2 jalapeno, seeded and diced
•3 (15-ounce) cans black beans, drained and rinsed
•1 canned chipotle chile
•1 tablespoon of your preferred hot sauce
•2 teaspoons for ground cumin
•2 teaspoons of Oregano (dried works fine)
•1 teaspoon of ground Turmeric
•4 cups chicken broth
•Sliced green onions, for serving
Heat the olive oil in a pot over medium-high heat. Add the chorizo, onions, shallots and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, hot sauce, spices and broth and simmer for 25 minutes so all the flavors can marry together.
Blend half of the soup, using a blender leaving some whole beans for texture.
Taste for seasoning and plate topped with a dollop of sour cream and green onion.
I am obsessed with black beans right now so if anyone has any other great recipies, I'd love to try them!
I have a ton of healthy recipes I'd love to share but here's a few disclaimers about my cooking style:
•I like spicy food. If there is too much heat for you leave the spicy ingredients out.
•I have a severe sensitivity to Garlic (Yes I know, I’ve heard all the exclamations). In its place I use the same amount of shallots.
•I also have a citrus allergy so you’ll occasionally see lime and lemon but oranges and grapefruits are foreign to me.
•Doctor it up! I put all my recipes into the MFP calorie counter but that shouldn’t stop you from making it yours. Enjoy!
Black Bean Soup
A great, tummy filling dish that is easy and inexpensive to make.
•2 tablespoons olive oil
•8 oz chorizo sausage, chopped
•1/2 onion, finely chopped
•3 shallots (or garlic), finely chopped
•1/2 jalapeno, seeded and diced
•3 (15-ounce) cans black beans, drained and rinsed
•1 canned chipotle chile
•1 tablespoon of your preferred hot sauce
•2 teaspoons for ground cumin
•2 teaspoons of Oregano (dried works fine)
•1 teaspoon of ground Turmeric
•4 cups chicken broth
•Sliced green onions, for serving
Heat the olive oil in a pot over medium-high heat. Add the chorizo, onions, shallots and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, hot sauce, spices and broth and simmer for 25 minutes so all the flavors can marry together.
Blend half of the soup, using a blender leaving some whole beans for texture.
Taste for seasoning and plate topped with a dollop of sour cream and green onion.
I am obsessed with black beans right now so if anyone has any other great recipies, I'd love to try them!
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Replies
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Ohhh I love black beans too! I always have a can or bag of them on hand just in case. I don't usually do a lot of hardcore cooking with them, though. Usually very simple recipes that involve keeping them cold if wanted. Tonight I'm doing a black bean breakfast dinner.
1 Can of Black Beans, Drained
1 Can of Diced Tomatos, Drained
1 Cup of Corn
1 Cup of Spinach (Frozen or fresh)
Warm all of this together on the stove top and season to taste with cayenne and/or garlic. Preheat oven to 375 and put the entire batch into a pie pan or cassorole pan. Crack eggs on top of the mixture (However many you want) and pepper the eggs and bake.
I serve it in spinach tortillas.
Or my black bean burritos (Straight from my Recipe section) the easiest thing ever.
2.00 container (1 4/5 cups ea.), Canned Black Beans (Reduced Sodium)
1.00 container (1 4/5 cup (130g) ea.), Dark Red Kidney Beans
1.00 container (1 3/10 cups ea.), Original Diced Tomatoes & Green Chilies
Heat over the stove and season to taste with cayenne and/or garlic. Serve in warmed spinach tortillas with lite fiesta ranch.
Annnd Southwestern Wraps. This makes about 12 servings (1 wrap each) and I keep it in the fridge and my Love and I take them to work.
1.00 container (1 4/5 cups ea.), Diced Tomatoes With Basil, Garlic and Oregano - No Salt Added (Drained)
1.00 container (1 1/2 cups ea.), Black Beans- Reduced Sodium- Rinsed (Drained)
2.00 cup(s), Whole Kernel Golden Corn, Corrected
4.00 tbsp, Sandwich Shop Chipotle Mayo
1.00 container (12.00 oz.), canned chicken (Drained)
Mix all of this together in a large bowl, no heating required.0 -
oooh those sound good. I'll have to try the burritos this weekend0
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wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=739841
I can't have these, but everyone I make them for at work really likes them! If you don't have Wegmans, or they don't have the soup, you can add an extra can of beans and some broth, mash it partially and add spices like you like so it is like a thick, spicy soup.0 -
This is an old favourite - it makes loads, is vegetarian and is absolutely delicious.
- his technique for cooking dried beans works! I usually add more veggies like peppers.
Adapted from Anna Thomas's New Vegetarian Epicure. Cooking technique from Russ Parsons, LA Times food editor.
Smoky Black Bean Chili
450g/1 lb dried black beans
1 onion, peeled but left whole
3 cloves of garlic, peel but left whole
5 to 6 sprigs of fresh coriander (cilantro)
2 t salt
4 t cumin seeds
4 t dried oregano
4 t paprika including up to 1 t smoked paprika
chili powder to taste (about 1 T American chili powder)
2 T olive oil
2 large onions, chopped
1 bay leaf
5 cloves garlic, finely chopped
400 g/14-oz can chopped tomatoes (do not drain)
additional salt to taste
1 to 2 T white wine vinegar
3 fresh green chilies, seeded and chopped
1 bunch fresh coriander (cilantro), chopped
Preheat the oven to 150C/300°F. In a large ovenproof saucepan with an ovenproof lid, or a lidded casserole dish, mix together the beans, enough water to cover plus a couple of centimeters (3/4") more, the onion, garlic, coriander and salt. Place in the oven and cook for about 1-1/2 hours, or until beans are tender. Check every half hour to make sure the water level is not getting too low. Once the beans are tender, remove from the oven and discard the onion, garlic and coriander.
Toast the cumin seeds in a small pan until they are becoming aromatic. Add the oregano, paprika and chili powder, remove from the heat, and keep stirring for a minute or so. Pour this mixture into a mortar and crush.
Heat the 2 tablespoons of olive oil in a large saucepan. Add the chopped onions and bay leaf. Cook for 5 minutes, then add the garlic and cook 2 minutes more. Stir in the chopped tomatoes and their juices, the salt, vinegar, chopped green chilies and the spice mixture. Add the beans and as much of their cooking liquid as you like. Simmer over low heat for at least 10 to 15 minutes, until it has the consistency you prefer. Stir in the chopped coriander leaves, then taste and add salt or additional chili powder to taste.0
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