TED BEAN RECIPES

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BEST BLACK BEAN SOUP RECIPE - NYT COOKING



Best Black Bean Soup Recipe - NYT Cooking image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Total Time 2 hours

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

  • Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
  • In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
  • Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
  • Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
  • Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
  • Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
  • Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
  • Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

HAM BONE SOUP RECIPE - NYT COOKING



Ham Bone Soup Recipe - NYT Cooking image

This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.

Provided by Melissa Clark

Total Time 1 hours 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

4 strips bacon, thick cut, sliced into 1/2-inch pieces
3 large carrots, peeled and sliced
2 celery stalks, trimmed and sliced
1 large onion, peeled and diced
3 garlic cloves, finely chopped
1 ham bone 1 1/4 pounds, cut in half or in thirds ask your butcher to do this
1 bay leaf
2 1/2 teaspoons salt, plus additional to taste
1/2 head green cabbage, shredded about 8 cups
3 cups cooked beans rinsed and drained if canned, such as cannellini, navy or pinto
1 small bunch kale, ribs removed and leaves chopped into bite-size pieces 6 cups
Black pepper, to taste
Hot sauce or apple cider vinegar, to taste

Steps:

  • Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.
  • Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.

Nutrition Facts : @context http//schema.org, Calories 220, UnsaturatedFatContent 7 grams, CarbohydrateContent 14 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 17 grams, SaturatedFatContent 4 grams, SodiumContent 606 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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