Texas Black Bean Soup

2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes or
    Mexican stewed tomatoes, cut up
1 (14 1/2 ounce) can diced tomatoes or diced
    tomatoes with green chiles
1 (14 1/2 ounce) can chicken broth
1 (11 ounce) can Mexi-corn, drained
2 (4 ounce) cans chopped green chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to 5 hours or until heated through.

Yields 8 to 10 servings - about 2 1/2 quarts.




BLACK BEAN SOUP  			
				
	

        1/2 lb. dry black beans
        12 c. water
        2 1/2 tbsp. chicken bouillon granules
        2 bay leaves
        1 tbsp. oregano
        1 tsp. basil
        2 cloves garlic, minced
        5 slices bacon, chopped
        1 chorizo or hot Italian sausage, casing removed & in chunks
        1 onion, chopped
        1 fresh jalapeno pepper, seeded & diced finely (don't get in your eyes)
        2 tsp. cumin
        15 oz. tomato puree
        3/4 c. frozen corn
        1 bottle beer
        1/2 tsp. pepper
        1/2 c. white rice (not the instant variety)

    Combine beans, water, bouillon in large soup pot and bring to boil. 
Simmer 20 minutes. Add bay leaves, oregano, basil, garlic, jalapeno 
and tomato puree, simmer partly covered 2 1/2 hours. Fry bacon, 
sausage and onion in separate pan until meat is cooked; stir in 
corn and cumin; set aside. After the 2 1/2 hours, stir rice and 
beer into bean mixture, add pepper and return to boil. Cover and 
simmer over low heat 25 to 30 minutes, until rice is done. Stir 
in bacon mixture, heat through and serve. Good with cornbread 
and honey. Serves lots.







Black Bean Soup
Recipe courtesy Food Networks Kitchens


1 pound black beans, picked over, rinsed and drained
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 carrot, diced
2 cloves
1 head garlic, halved crosswise
2 bay leaves
2 teaspoons dried oregano
2 smoked ham hocks, about 1 1/2 pounds (substitute ham or bacon)
9 cups water
2 teaspoons kosher salt
1/4 to 1/3 cup dry sherry or dark rum
Freshly ground pepper
1/2 to 1 teaspoon balsamic vinegar

Optional serving garnishes: Sour cream or creme fraiche, minced 
scallion or chives, crumbled cheese such as feta, queso fresco, 
or grated cheddar, diced red bell pepper, diced avocado, or 
minced jalapeno.

Put the beans in a large saucepan and cover with cold water by 
2-inches. Bring to a boil and cook for 5 minutes. Remove from the 
heat, cover, and set aside for 1 hour. Drain, and reserve the beans.

In a large soup pot heat the oil over medium to medium-high heat. 
Add the onions and carrots, and cook until lightly brown, about 
10 minutes. Stick the cloves in the halves of the garlic. Add 
to the pot with the bay leaves, oregano, the beans and hocks. 
Add the water and bring to a full rolling boil. Season with 
2 teaspoons salt. Adjust the heat to maintain a simmer, cook 
until beans and meat are tender, about 1 1/2 hours.

Pull the pot off the heat and cool slightly. Remove the hocks from 
the soup, set aside to cool. Remove the meat from the hocks, discarding 
the bones, fat and skin. Cut the meat into small cubes and reserve. 
Puree the soup, with an immersion blender or in batches in a blender until 
smooth. Additional water can be added to desired consistency. Add the 
sherry and vinegar and combine well. Return the soup to medium heat and 
simmer with the reserved meat. Season with additional salt and pepper, 
to taste. To serve, divide the soup among warmed bowls, and top with 
one or more of the garnishes, if desired.

Copyright 2003 Television Food Network, G.P. All rights reserved




Cuban Black Bean Soup

1 pound black beans
1 bay leaf
1 tablespoon cumin
1 tablespoon oregano
1 Italian frying pepper, halved
Olive oil, for sauteing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 tablespoon sugar
1/8 cup white vinegar
Salt
1/2 cup finely chopped red onion, for garnish

In a large stockpot, cover the beans with water, covering them by 2 inches. 
Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans 
are tender, about 45 minutes.

After 45 minutes, remove the pepper.

In a saute pan, saute onions, red, and green peppers until translucent. 
Puree in a blender, this is the sofrito.
In the same pan, saute the garlic. Add to the beans, along with the sofrito, 
1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook 
until very thick, about 45 minutes. Garnish with finely chopped red onion.