Black Bean Soup

Black Bean Soup
Black Bean Soup
Sarah T. Thibault of Lancaster, Pennsylvania, "I had the best black bean soup at Enchantment Resort in Sedona, Arizona. In fact, I had it for lunch every day during our stay. Could you please get the recipe? The soup's incredible!" This is a brothy black bean soup with whole beans, unlike many thicker, heavier versions that are puréed. Serve it over rice if you're in the mood for a heartier main course.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
American Soup/Stew Bean Sauté Quick & Easy Bacon Bell Pepper Fall Winter Jalapeño Cilantro Gourmet
  • 2 tablespoons chopped fresh cilantro
  • 3/4 teaspoon white pepper
  • 1/2 teaspoon dried thyme, crumbled
  • 1 turkish or 1/2 california bay leaf
  • 1 1/2 cups dried black beans (10 oz), picked over and rinsed
  • 8 bacon slices (7 oz), chopped (1 cup)
  • 1 small onion, cut into 1/4-inch dice (3/4 cup)
  • 1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup)
  • 1 1/2 teaspoons chopped garlic
  • 1/2 teaspoon finely chopped seeded fresh jalape&241;o chile
  • 1 1/2 teaspoons dried oregano, crumbled
  • 3 qt reduced-sodium chicken broth (96 fl oz)
  • accompaniments: sour cream and chopped fresh cilantro
  • accompaniments: sour cream and chopped fresh cilantro
  • Carbohydrate 26 g(9%)
  • Cholesterol 9 mg(3%)
  • Fat 6 g(9%)
  • Fiber 6 g(24%)
  • Protein 15 g(29%)
  • Saturated Fat 2 g(10%)
  • Sodium 928 mg(39%)
  • Calories 213

Preparation Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander. Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes. Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro. Serve soup topped with sour cream, chopped cilantro, and reserved bacon. Cooks' notes:· To quick-soak beans, cover dried beans with 3 inches of cold water in a large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and cover pan, then soak beans, covered, 1 hour. · Soup can be made 3 days ahead and cooled completely, then chilled, covered. Thin with water if desired when reheating.

Preparation Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander. Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes. Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro. Serve soup topped with sour cream, chopped cilantro, and reserved bacon. Cooks' notes:· To quick-soak beans, cover dried beans with 3 inches of cold water in a large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and cover pan, then soak beans, covered, 1 hour. · Soup can be made 3 days ahead and cooled completely, then chilled, covered. Thin with water if desired when reheating.