How To make Black Bean Soup2
1 lb Black beans
1 1/2 lb Slab bacon or 2 smoked
-ham hocks (1 1/2 to 2 lb) 8 c Water
2 ts Celery salt
2 c Chicken/beef broth
1 1/2 tb Olive oil
1 1/2 c Finely chopped seeded
-cored green peppers 1 1/2 c Finely chopped onions
1 1/2 tb Finely minced
-garlic 1 t Ground cumin
1 cn (19-oz) tomatoes peeled
-diced with juice about -2 1/2 cups 1/4 c Red wine vinegar
2 tb Finely chopped fresh
-coriander optional 1 ea Sieved hard cooked egg
Place beans, bacon or ham hocks, water and celery salt in heavy kettle. Bring to boil; cover and simmer about 2 1/2 hours
or until beans are thoroughly tender. Remove bacon or ham hocks; set aside. Drain beans and reserve along with meat and cooking liquid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to make 6 cups liquid. Combine the beans with liquid in large bowl. Heat oil in heavy kettle; add peppers, onions, garlic and cumin. Cook, stirring, until onions are wilted. Add tomatoes and vinegar. Let simmer about 15 minutes. Meanwhile, remove and discard skin from
bacon, or skin and bones from ham hocks. Chop ham; set aside. Add beam mixture to cooked tomato mixture. Add chopped meat and coriander. Simmer until thoroughly heated. Serve in soup bowls; garnish with sieved hard cooked egg, if desired.
How To make Black Bean Soup2's Videos
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Black Bean and Corn Soup
4/25/08-Extension Food Specialist Barbara Brown prepares black bean and corn soup.
For the recipe, visit:
Bulalo in Black Beans Soup | Beef Shank Recipe | Authentic Filipino Cuisine
Commonly cooked by Filipinos in Northern Luzon. A twist in cooking Bulalo soup.
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Bulalo in Black Beans
Ingredients:
Beef Bulalo 1½ Kg
Water for Boiling 3 Li
Black Beans 1 Cup
Ginger -thinly sliced 25 gms
Cooking Oil 3 Tbsp
Garlic -minced 2 Tbsp
Red Onion -sliced 2 pcs medium
Add. Water 1 Cup
Fish Sauce 3 Tbsp
Salt 1 Tbsp
HT Organics Black Bean Soup Recipe
Betty's Mexican-Style Black Bean Soup
Betty demonstrates how to make a hearty and healthy Mexican-Style Black Bean Soup. It is made in a slow cooker from canned goods, along with a few herbs and spices. It is super easy, and makes a large amount for your family or for college students who are looking for a great meal that is easy on the budget.
Mexican-Style Black Bean Soup
(2) 15-oz. cans black beans, rinsed and drained
7 oz. can chopped green chiles (You may use [2] 4.5-oz. cans instead.)
14 ½ -oz. can Mexican-style stewed tomatoes--chopped, but undrained
14 ½-oz. can stewed tomatoes, chopped, but undrained
11-oz. can sweet whole-kernel corn with green and red peppers, drained. (You may use regular whole-kernel corn.)
4 green onions, sliced
2 to 3 tablespoons chili powder (Start with 2 tablespoons, and increase as desired.)
1 teaspoon ground cumin
½ teaspoon garlic powder
Combine all ingredients in a slow cooker. Cover and cook on HIGH for 5 to 6 hours. Taste for flavorings during the last hour of cooking, and adjust to your taste, if desired. You may serve this with tortilla chips, crackers, or cornbread. I served mine with Onion-Cheddar Cheese Cornbread Sticks—delicious!!! I think you will really like this warming soup during the cold days of winter! Enjoy!!! --Betty
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