Black Bean Chili Recipe By : Carol A. Ruiz (203) 727-7706 Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C dried black beans 2 large onions (2c. chopped) 6 cloves garlic, minced 1 bay leaf 4 Tsp Cumin 1 Tbsp Sweet Hungarian Paprika 1/2 Tsp cayenne pepper 2 Tbsp Chili powder (see note) 2 tsp Oregano 1 Green Pepper, Chopped 2 can (16Oz) Peeled Tomatoes, With Juice -- cut up 1 tsp Sugar Salt To Taste cider vinegar for sauteing Note: (if you have the REAL stuff, use 2 tsp chili & the rest paprika) Soak beans overnight. In large stockpot, saute 1/2 of the onions & 2 cloves of the garlic in cider vinegar (and water, if the fumes are killing you). Once they are soft, add beans and 8 cups water (or enough to cover the beans by 1 inch) and the bay leaf. Bring to a boil, then cover and simmer 1 hour. In 2nd large stockpot, saute rest of onions until soft (again in cider/water), then add 2 cloves garlic and green pepper..saute until peppers get slightly soft. Add spices (cumin, Hung. paprika, chili, cayenne, oregano) and saute 3-5 additional minutes, adding water if necessary to keep from sticking to the bottom. Add tomatoes & their juices, sugar, and 1/2 tsp salt. Simmer for 30 min. When beans have simmered for 1 hr, add them to the tomato mixture (when it is done with 30 minutes of simmering by itself) and throw in remaining 2 cloves of minced garlic. Stir and simmer 1-2 additional hours, leaving the cover off or on (I chose off) to get your desired thickness/consistency. Add more salt if you need it during this cooking stage. I mean this recipe is AMAZING...I'm going to make it again this weekend! It's excellent over rice, plain with bread (cornbread!) or over potatoes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Black Bean Chili 2 Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Tex-Mex Soups/Stews/Stocks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Dried black turtle beans Cloves garlic -- crushed 2 Tsp Ground cumin 2 1/4 Tsp Salt Black pepper to taste 2 Tsp Dried basil 1/2 Tsp Dried oregano Crushed red pepper* 1 tbsp Fresh lime juice Green bell peppers** 2 tbsp Olive oil 1/2 c Tomato puree 4-oz cans diced green chiles Red Onion Salsa recipe -----TOPPING----- Grated cheese and sour cream *or cayenne, to taste. **medium-sized, chopped. 1)Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender (1 to 1 1/2 hours). Check the water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2 to 3 cups of their cooking water. 2)In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes). 3)Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer, covered, over _very_ low heat, stirring every now and then, for about 45 minutes. (Make the salsa during this time.) PRODIGY(R) interactive personal service 05/16/92 5:31 PM 4)Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Black Bean Soup Recipe By : clay@panix.com (Clay Irving) Jan 94 Serving Size : 8 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Smoked slab bacon 3 tablespoons Tomato paste 1 1/2 cups Onions -- finely chopped 16 cups Chick Broth 1 1/2 cups Celery -- finely chopped 1 pound Black beans(approx 3 cups) 1 Bay leaf 6 tablespoons Lime juice -- fresh 1 tbsp Garlic -- finely minced 1/4 tsp Cayenne pepper 1 1/4 tsp Thyme Salt 4 tbsp Cumin 1/2 c Corriander -- fresh 1 tsp Black pepper Sour cream 1/4 c Oregano -- fresh (1T dried) Slice and reserve the bacon rind. Cut the bacon into quarter-inch cubes. Put the bacon and rind into a heavy kettle or casserole and cook, stirring often, until the fat is rendered. The bacon should be well-browned and crisp. Add onions, celery, carrots, bay leaf, garlic, three tablespoons of the cumin, black pepper, and oregano. Stir to blend and cover. Cook approx. 5 min. over moderately low heat. Do not allow the mixture to burn. Add the tomato paste and stir briefly. Add the chick stock and bring to a boil. Rinse and drain the beans and add them to the soup. Cook, uncovered, over relatively high heat approx. 2.5 hrs., skimming the surface to remove foam occasionally. The soup is ready when the beans are soft and some of them have disintegrated. Stir in the lime juice, cayenne pepper, salt, corriander, and remaining cumin. Remove and discard the bacon rind and Bay leaf. Ladle the soup into individual bowls. Serve sour cream and salsa on the side. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Black Bean Soup - Dayton's Recipe By : Pot Luck for 33,000 crow@cbnewsd.cb.att.com Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts chicken stock 1 Lb dry black beans 1 Med yellow onion -- chopped 2 Med green pepper -- chopped 1/4 C olive oil 1 1/2 Tsp cumin 1 1/2 Tsp dried oregano leaves 1/2 Tsp garlic powder 1/2 tsp salt 1/4 tsp pepper 2 Tbl red wine vinegar 1/2 lb smoked ham -- diced 1/2 lb bacon, crisply fried, drained, and crumble In large kettle, combine all ingredients except ham and bacon. Heat to boiling; reduce heat, simmer 1 to 2 hrs or until beans are soft. Place cooked solids from mixture with some of broth in food processor with steel blade or in blender. Puree until smooth. Return pureed mixture to remaining broth mixture. Add boiling water if necessary to make 2 quarts. Stir in ham and bacon; heat thoroughly. 2 quarts. This recipe comes from the 2nd edition of the "Pot Luck for 33,000" cookbook. This is a collection of recipes from Dayton's, Hudson's, and Marshall Field's cookoff. This recipe is from the Dayton Hudson Restaurants. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Black Bean Soup With Cumin Recipe By : Jane Brody's Good Food Book (erryg@gallant.apple.com) Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C black beans -- soaked 7 C broth (chicken, beef, or vegetable) 1 large onion -- minced 1 clove garlic -- minced 1/4 cup diced celery 1/2 cup finely diced carrots 3/4 T crushed cumin seed (or ground cumin) 1/4 T black pepper 1) Soak the beans for at least 8 hours 2) Drain the beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hourse or until the beans are thoroughly cooked 3) In a non-stick skillet, heat some water, and saute the onion and garlic over low heat until transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans. 4) Season the soup with cumin and pepper, and simmer for another 30 minutes 5) Puree the soup in a blender, food processor, or food mill. Serve the soup hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * C.Bailey's Black Bean Soup Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Soups/Stews/Stocks Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----PHILLY.INQUIRER----- 1 lb Dried black beans -- rinsed And picked over 4 qt Chicken stock 1 Bunch celery -- with leaves Chopped 1 lb Carrots -- chopped 2 Large onions -- chopped 1 Grated zest of 1 large lemon 1/4 c Fresh lemon juice 1 tsp Salt 1/4 tsp Freshly ground pepper 1 Large lemon -- thinly sliced Then slices quartered. Combine beans in large saucepan with enough water to cover by 1".Bring to boil over high heat.Boil 1 minute.Remove pan from heat,cover tightly and let stand 1 hour.(or soak beans overnight in large bowl with enough water to cover by 1")Drain. Combine beans in 5 qt Dutch oven or soup kettle with chicken broth, celery,carrots,onions and lemon zest.Bring to boil over high heat.Reduce heat to low and simmer,uncovered,until liquid is just below the surface of beans and ingredients are very tender,2 1/2 to 3 hours. Using slotted spoon,transfer soup solids in batches to food processor and puree.Transfer puree to large bowl and add cooking liquid.(or puree solids and liquid to gether in blender.). Return soup to Dutch oven.Stir in lemon juice,salt and pepper and cook over medium heat,stirring constantly,until heated through.Place a lemon quarter in bottom of each bowl.Pour in soup and serve immediately.Makes about 3 quarts or 10 to 12 servings.. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Caribbean Black Bean Soup Recipe By : npm@netcom.com Nancy from San Diego Jan94 Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Dried Black Beans 1 Ham Hock 2 C. chopped onion 3 cloves garlic, minced 7 C. chicken broth 1/4 Tsp Cayenne pepper 1 T. Red Wine vinegar 1/4 C. Dry Sherry Garnishes ----------- Chopped green onions 1 lime unpeeled and thinly sliced diced ham shreaded cheddar Rinse and pick over beans. Cover beans by about 4" of water & let stand overnite. (If you use the canned ones, you don't have to do this). In a large pot saute onions and garlic in a splash of broth, sherry or water, until onions are translucent. Drain beans & rinse with clean water. Add beans & broth to onions, bring to boil & add ham hock & cayenne. Partially cover and simmer, stirring occasionally until beans are tender, 2-4 hours (unless you use canned beans, then maybe 15-30 minutes). Remove & cut up ham hock. Remove & puree 1/2 the beans and stir them back in adding vinegar & sherry. Serve hot over rice and pass the garnishes. Warm rye bread is a lovely complement. Additional notes This recipe is very forgiving, so feel free to experiment. Because this makes such an enormous amount, I usually just use 2 cans of black beans, and 2-3 cans of broth. I also don't use the ham hock (sigh), but I do use some smoked hickory flavoring. I tend to cut the vinegar and sherry in half and then keep adding until it tastes very perky. The addition of a little beef or chicken base (bullion) might make up for the lack of ham hock. You can go spicier by adding more cayenne. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Southwest Black Bean Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews/Stocks Meats Vegetables Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Onion; Chopped -- 1 Large 4 Clove Garlic -- Finely Chopped 2 tbsp Vegetable Oil 1 lb Black Beans -- Dried 2 c Ham; Smoked, Cooked -- Cubed 6 c Chicken Broth 2 tbsp Red Chiles -- Ground 2 tbsp Cilantro; Fresh -- Snipped 1 tbsp Oregano Leaves -- Dried 2 tsp Cumin -- Ground 28 oz Whole Tomatoes -- Undrained 1 Chipotle Chile -- * -----QUICK CREME FRAICHE----- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream -----GARNISHES----- Red Bell Pepper -- Chopped * Chipotle Chile should be one that has been canned in Adobo Sauce. ~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.