Saturday, October 15, 2011

Black Bean Soup

Just a little business to finish for the weekend.  First of all, fellow blogger bythelbs requested my black bean soup recipe.  It's not "my" black bean soup recipe, we got it from Teen Cuisine by Matthew Locricchio, an excellent book that Seamus and I have had a lot of fun with.  Almost every recipe we've tried has been delicious, particularly the Chicago deep dish pizza and the tomato soup.

Start by taking a pound of black beans, rinse thoroughly and pick over for stones.  Put in large pot and cover with water--water level should be about an inch higher than the beans.  Add 1 chopped onion, three chopped cloves of garlic, two tablespoons of peanut or vegetable oil.  Bring to boil, then simmer until tender, about 1.5-2 hours.  Add two teaspoons of salt and cook for another 15 minutes.  Drain the beans.

You now have more than you will actually need for the soup, but these beans are delicious and you can use them for chili or put them on nachos, or use them in a myriad of other ways.

For the soup you will need two cups of the cooked black beans, two cups water or chicken broth, 1 hard-boiled egg (or possibly two, if your family likes them) 1 bunch cilantro, 4-5 slices of bacon, 1.5 teaspoons salt.

Put one cup of beans plus one cup chicken broth in the blender and give it a good whirl--doesn't have to be perfectly smooth.  Dump it in a soup pot and repeat the blender process with the second cup of beans and a second cup of broth.  Heat the blended beans over medium heat.  Add the salt and bring to a simmer, skimming off any foam.  Let cook gently for thirty five minutes.  Meanwhile, cook the bacon slices until crisp, crumble it and set aside.   If you haven't already done so, hard-cook the egg(s), then peel and chop them, and wash and chop the cilantro.  When the soup has cooked for 35 minutes, ladle into bowls and garnish with bacon, chopped egg, and cilantro.


In other news, I got my hair cut short for the first time in a long, long time, which is kind of a big deal for me.  My stylist cut it exactly as I asked him to, and I think I like it, but such a big change needs some getting used to.

Before:



After:

8 comments:

  1. Thanks for the recipe! I'm excited to try this one.

    And I LOVE the hair.

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  2. Like the recipe. We have been eating lots of beans lately -- lentils, garbanzos etc. I went a little overboard with the lentils-- 3 kinds in the pantry. We need a break. Black beans may be it.
    I like this recipe. We have lots of cilantro coming up -- reseeding in the garden.

    Great hair.

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  3. I *LOVE* your hair! That's exactly the style I'd like to have if my hair would cooperate and look good that way.

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  4. Your hair looks great! Good cut!

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  5. Short hair suits you.

    I'll try and persuade my belovedto try the soup recipe.

    Delicate question.

    Beans are notoriously gas producing, does this recipe increase or decrease the amount of flatus produced?

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  6. This recipe is the full flatus version, TSB. You could try adding some beano.

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  7. ADORABLE haircut! It makes you look younger, and I'm not just saying that.

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  8. Thanks for the warning Patience, I'd better eat it in the garden then. I can be a tad sensitive to beans.
    Until you mentioned it in this context, I though the Beano was a Scottish kids comic from the 70s. (See http://www.beano.com/)

    And just to show that we guys are not just consumers of the fine food you lovely ladies provide, here's a recipe for Potato Scones to go with the soup.

    Potato Scones Recipe

    Ingredients For Potato Scones

    500g of mashed potatoes
    100g of plain flour
    50g of butter
    Pinch of salt

    How To Make Potato Scones

    A girdle or griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the potato scones mixture get dry.

    Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt.

    In a mixing bowl mix in the plain flour with the mashed tatties ensuring the potato scones mixture does not go dry.

    Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of potato scones of triangles, though some bakers now sell round tattie scones.

    Put each triangular potato scone into the griddle or frying pan and cook on both sides until brown

    Best served warm with butter.
    BUT absolutely magic when fried with bacon.

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