A drop of vinegar in your bean soup.
cream_please
15 years ago
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15 years agoloagiehoagie
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Bring Out Your Soups and Stews!
Comments (50)This recipe originally appeared in the New York Times. Seems too simple to be this delicious but it is a wonderful marriage of flavors. Red Wine Pinto Beans with Smoky Bacon Ingredients: 1/2# smoky bacon, diced 1 large onion, peeled and diced 2 celery stalks, diced 2 medium carrots, peeled and diced 4 garlic cloves, minced 1 large sprigs rosemary 1# dried pinto beans, soaked overnight 1 T. coarse kosher salt 2 c. dry red wine Optional toppings: olive oil, coarsely grated Parmesan, black pepper or red pepper flakes In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. (I like to remove the crisp bacon and add it back at the end). Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegies are tender, 5-7 minutes. Drain beans and add to pot along with 1 T. salt. Pour in enough water to just cover the beans (about 7-8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 mins - 1 hour. Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20-30 mins. Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10-20 mins. longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste....See MoreWhat to have with bean soup?
Comments (25)That's one of my family's favorite meals, a big pot of navy bean or great northern soup (my mom actually makes a good homeade one that even my super picky dad likes) and Jiffy mix cornbread. I grew up on it and love it. It is the perfect size too, for single me. I am very disappointed that I can't get Jiffy products in the stores near me in PA. I love their frosting too, perfect size for camping to make 'smores. My home state of Michigan is a big producer of beans too, so your meal helped keep the poor mitten state going! There's a bean cannery just up the road from my hometown, (Randall Beans). Here is a link that might be useful: Michigan beans...See MorePlease Post Your Favorite Navy Bean Soup Recipe
Comments (15)Here's the one I use: Navy Bean Soup From Food Network Kitchens 1 lb navy beans, picked over, rinsed and drained 10 sprigs parsley 2 sprigs fresh thyme 1 bay leaf 2 large smoked ham hocks, about 1-1/2 lb 1 medium onion, coarsely chopped 1 clove garlic, coarsely chopped 8 c cold water 1 medium carrot, coarsely chopped Kosher salt and fresh ground pepper Butter for garnish Place beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to simmer. Cook for 5 minutes, remove from heat, cover and let sit for one hour. Drain and reserve. Tie parsley, thyme and bay leaf together with kitchen twine. In large soup pot or dutch oven, combine the beans, herb bundle, hocks, onions and garlic with the water. Bring to a boil, cover and adjust the heat so that the soup cooks at a gentle simmer. Cook until the beans and hocks are completely tender, about 1-1/2 hours. Turn off heat and remove hocks. Cool slightly. Remove meat from hocks, discarding the bones, fat and skin. Cut meat into small cubes. Remove herb bundle from soup and discard. Puree about 3 cups of the beans with some of the liquid in a blender. (For a smooth soup, you may puree all the beans). Stir the puree and diced meat into the soup. Heat the soup and adjust seasoning as needed with salt & pepper. Ladle into heated bowls, place a small pat of butter on top of each bowl of soup, serve. Linda...See MoreTo Die for Black Bean Soup Recipe Request
Comments (7)Here are a couple I have copied and pasted. Lpink's Black Bean Soup with Red Paprika Sauce (This is Lori from near the Battle Creek area) Serves 8 1 lb. bag dried black beans (soak in 4x their volume of water overnight. Drain before cooking) 8 cups water or broth, (I always use broth. For me it's veggie bouillon, but you could use chicken or beef I guess.) 2 med. onions, chopped 2 ribs celery, diced 2 cups chopped tomatoes (I use canned) 2 TBSP paprika (I use Penzey's brand, I have both sweet and hot and I mix the two, but use whatever kind you like to your taste.) 2 tsp. ground cumin 2 bay leaves 1/2 cup cilantro, finely minced (Note: I just add a TBSP or so of dried cilantro or parsley, because I rarely have fresh stuff around, it goes bad on me before I can use it up) 1/4 tsp. pepper 1 cup corn Note: DON'T add salt while the beans are cooking, this toughens their skins. Simmer beans in the broth until soft. Could take 1-2 hours on the stovetop. I do my beans in the crock pot on high for about 5 hours minimum, I add the veggies and spices right at the beginning, except for the corn, which I use frozen so it doesn't need to cook. If you're making the soup on the top of the stove, add veggies and spices during the last hour of cooking. Add sauce (recipe below) before serving. Adjust the seasonings to suit your taste. Red Paprika Sauce 2 TBS olive oil 1 large red pepper diced or sliced thin 3 scallions, minced 2 tsp. paprika, or less, to taste 2 tsp. salt 2 TBS lime juice Saut� pepper and scallions in the olive oil. Add the paprika and other seasonings. Add lime juice just before taking it off the stove. Additonal note: You can add browned turkey sausage to this soup along with the veggies with excellent results. That's how I make it to please the meat-eaters. Use hot or regular sausage, depending on your taste. The soup is delicious served with a dollop of low fat sour cream or yogurt. You can stir in the sauce to the soup and then freeze. You can leave out the corn, but it is colorful with the red pepper. You can puree some of the soup before adding the veggies or pepper sauce or sausage. It's just a great mixture of flavors however you adapt it. You could even add a little garlic, good for the heart. I like to make the soup in the crock pot, except for the peppers. Don't cook peppers in a crock pot because they get bitter. I have made this soup for a crowd and it was very well received. Laurie ____________________________________________________________________ Jayne's Black Bean Soup (Jayne hails from Indianapolis) 1 pound bag of black beans (soak overnight and rinse very well) I put them in a crock pot to cook all day. I add vegetable stock (or water if I don't have the stock). Then finely chopped garlic, onions, celery and carrot and pepper (green or jalapeno or both). I usually don't add meat, but sometimes will add small cubes of very lean ham. I season with salt, pepper and cumin. I've wanted to try adding sherry (per a friends instruction), but haven't tried that yet. Today, I read a recipe that called for adding balsamic vinegar, but I haven't tried that either. Near the end of cooking, I take out a cup or so and puree it, then add it back to the pot so it's nice and thick. I serve it over brown rice, although yellow is good too. I top it with hot sauce and chopped onion. Sour cream sounds good, but I don't need the extra calories (I would have to have a huge dollop). Angie's (Opkikid) Black Bean Soup (Angie is from Chicago) This makes a lot � you can cut the recipe in half or more. This can cook all day at a simmer, if you like. � lb bacon 10 carrots, diced 6 cloves garlic, minced � tsp cayenne pepper � cup (yes, cup!) of each: ground cumin and oregano 6 15 oz cans of black beans, drained 5 (20 cups) quarts of chicken broth � cup sherry or white wine...See Moredixiedog_2007
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