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November 2018

Soup Recipes

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Ouisie's Black Bean Soup Recipe

Ouisie's Black Bean Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ouisie's Black Bean Soup recipe  PDF



1 pound black beans dry
1 yellow onion peeled, cored and
cut in 6 wedges 4 whole cloves stuck into one of
the onion wedges 1 large clove of garlic with a toothpick
stuck through it so you can remove it easily 2 bay leaves
3 cups chicken broth fresh, canned or
dehydrated (taste whichever you choose and salt accordingly) 2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots washed but not
peeled, and chopped 3 celery stalks and leaves washed and chopped
3 cloves garlic peeled and finely
chopped 1 tablespoon thyme dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream preferably at room
temperature and stirred so it spoons nicely Fresh cilantro washed and spun dry Green onions finely chopped Wide juicy lime wedges
The night before, wash the beans thoroughly in a colander and pick out the rocks and earth and the occasional malformed specimen. Place them in a bowl, with enough fresh, cold water to cover them by 3 inches, and set aside. The ne t day, drain the beans and put them in a large soup pot. Cover with cold water and turn the burner on low. As the beans heat, foam will rise to the surface skim this off with a large cooking spoon, and repeat until all the foam is gone. (Don't let the pot boil, because if you do. the skins will start to slip off and the beans won't hold their shape well as they cook.) Add the onion wedges, the garlic and the bay leaves. Simmer, stirring occasionally and adding water when the liquid gets low. When the beans are tender (this takes from one to three hours), remove the onion wedges and garlic. Now spoon out half of the beans, allow to cool, and puree in a food processor with the chicken broth. Return the mi ture to the pot. Add salt to taste and simmer while you prepare the vegetables. Toast the cumin seeds in a non oiled saute pan and grind them with a mortar and pestle or in an electric spice grinder. Heat the oil in the same pan and cook the carrots, celery, and garlic until translucent. Add the cumin, thyme and chili flakes, and stir. Add the vegetables to the bean pot, deglaze the pan with a little dry Vermouth or water, and add this liquid to the beans also. Check the seasoning, simmer another 10 minutes, and your soup is ready. Serve the soup in heated bowls so that even the last bite will be warm. Top each serving with a teaspoon of Sour cream, chopped green onion and cilantro, and add a lime wedge on the side for squeezing into the soup. (Be sure to instruct your guests to do this, or they'll miss

Ouisie's Black Bean Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
464 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print Ouisie's Black Bean Soup recipe  PDF   Soup recipes RSS   New

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