Black Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. dried black beans
1/2 lb. chorizo sausage (casings removed)
1/2 lb. bacon, cut into 1/4" strips
1 small onion, chopped
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. sugar
Salt (to taste)
8 cups water
4 cups chicken broth (plus more if needed)
4 tbsp. cream sherry
1/2 cup cilantro
Chopped green onion tops (for garnish)
Sour cream (for garnish)
Rice, cooked
Crackers or hot crusty bread
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Directions: |
Directions:Night before, soak beans in water, cover and leave overnight. Make sure to pick through beans and remove any little stones or broken beans. See note below if you need a shortcut.
When ready to start cooking, drain and rinse beans and set aside.
In a large pot, cook chorizo, bacon and onion until chorizo is brown, bacon is crisp, and onions are translucent. Stir frequently and break up chorizo. Add beans, garlic, oregano, chili powder, cumin, sugar, and salt. Pour in water and chicken broth. Bring to medium-high heat to start, then turn to medium-low heat. Cover pot and simmer until beans are tender, adding more water as needed to cover beans, 1 1/2 to 2 hours, stirring occasionally. Check and adjust seasonings along the way. Also along the way, use a potato masher to mash some of the beans (not all) to give the soup added thickness. Towards the end of cooking, add sherry. The soup is done when beans are nice and soft. Stir in 1/2 cup chopped cilantro when cooking is done.
When ready to serve, place rice in bowls, pour soup over rice, garnish with a dollop of sour cream and a few chopped green onion tops. Serve with crackers of choice or hot crusty bread. |
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Personal
Notes: |
Personal
Notes: If you don't have time to soak overnight, place beans in a pot, cover with water, bring to a boil for about 3 minutes, turn off heat and cover. Let set for about 1 1/2 hours. Drain and rinse beans then they are ready to cook.
The first time I ever had black bean soup was during a trip to San Juan, Puerto Rico in the early 1960's. We visited a restaurant called La Zaragozana and the chef was gracious enough to give me his recipe. Over the years, I changed it quite a bit. Serving black bean soup as an appetizer to paella is a banquet! The chef gave me his recipe for paella too! It's in the Seafood section. Below are pictures of keepsakes from this trip: the Black Bean Soup recipe from the chef, with my changes over the years, and the menu.
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