Black Bean Black Date Pork Rib Soup
Step-by-step slow cooker nutritious black bean black date pork rib soup recipe. If you like healthy soups then you are going to love this. It has a mild rice wine fragrant with a touch of black date sweet and sour flavor. The rib bones can be easily separated from the rib meat and the rib meat is very tender and juicy. You may take this soup during your confinement. Omit rice wine from the recipe if you do not have it or if you are allergic to alcohol. Use clay pot or slow cooker to cook this. I cook this soup quite often and I always use purple clay slow cooker to cook it.
Recipe:
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How to cook Carne asada with Black Bean soup Recipe
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Carne Asada with Black bean Soup
Ingredients for marinade
2 lbs. Skirt, flank or similar steak
¼ cup olive oil
¼ cup fresh lime juice
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground dried sage
1 teaspoon cumin powder
½ teaspoon dried mustard
1 teaspoon paprika
½ teaspoon black pepper
½ jalapeño pepper finely chopped
½ cup finely chopped fresh cilantro
1 teaspoon chili powder
Whisk all the ingredients together and pour into a zip top bag with steak. Massage well so the meat gets covered and refrigerate overnight.
Ingredients for Black Bean Soup
2 cans of Black beans drained and rinsed
2 cups of Beef or vegetable broth
½ jalapeño finely chopped
1/3 cup red onions finely chopped
¼ cup fresh chopped cilantro
1 teaspoon cumin powder
1 Tablespoon tomato paste
½ cup diced roasted peppers
½ teaspoon garlic powder
Salt and pepper to taste
Cooking Directions
In a large pan heat up olive oil. (I used cast iron). When pan is hot add steaks and cook about 3-4 minutes per side or until desired doneness. Set aside and cover. In the same pan start the black bean soup by adding the onion, tomato paste and jalapeño. Stir for a minute or so and add the rest of the ingredients saving the salt and pepper towards the end to see how much are needed. Cook on medium heat about 20 minutes and smash the beans with the back of a large spoon to thicken the soup. You can mash as much or as little as you want to suit your taste. Serve in a bowl topped with sour cream and chopped cilantro next to the steak and Pico de gallo (2 cups fresh diced tomatoes, ½ jalapeño finely chopped, ¼ cup red onions chopped, ¼ cup cilantro chopped and the juice of a half of a lime. Add salt right before serving). Enjoy!!!!
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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How to Make Easy Black Bean Soup | Allrecipes.com
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Watch how easy it is to make a hearty black bean soup, for a first course or main entrée. Blend together all the ingredients, heat, serve, and enjoy. How great is that?
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What's Cooking CGH: Quick Black Bean Soup
Quick Black Bean Soup
2 cans low sodium black beans, drained and rinsed
1 small onion, diced (about one small onion)
2 cloves garlic minced
2 teaspoons cumin
2 cups low sodium vegetables broth
Salt and pepper, to tasted
Add a splash of the vegetable broth to a pot over medium high heat. Add onions and garlic and cook, stirring, about 3-5 minutes until onion is translucent. Add cumin and stir for a minute or two until fragrant. Add half (about 1 1/2 cups) of beans and remaining broth to the pot. Stir and bring to a simmer. Cook for about 10 minutes. Remove pot from heat and mash the beans with a potato masher, or use a hand held blender to blend until smooth. Return to heat and add optional ingredients (see below.) Simmer for approximately 10 minutes. Season with additional salt and/or pepper to taste. Serve as is or with suggested toppings. Makes 4 servings.
Optional ingredients: one can of Ro-Tel tomatoes, chopped tomato, corn, sliced zucchini, brown rice.
Optional toppings: avocado, chopped tomato, chopped onion, shredded cheese, cilantro, squeeze of lime, tortilla chips.
Nutrition per serving (not including optional ingredients or toppings): 185 calories, 11g protein, 35g carbohydrate, 0g fat, 8g fiber
Lotus Root & Black Bean Soup【蓮藕黑豆排骨湯】
INGREDIENTS (4 SERVINGS)
Water ... 2 liters
Meaty pork bones ... 300 grams
Pitted red dates ... 8 to 10
Dried octopus ... 2 pieces
Garlic (remove clove base) ... 2 cloves
Black beans (soak overnight) ... 50 grams
Medium size lotus root (thick slice) ... 2 sections
Salt for seasoning ... 1 Tsp
Meaty Pork Bones: Blanch meaty pork bones for about 3-5 min with 2 ginger slices. Wash meaty pork bones to remove impurities.
Red dates: Wash clean & remove pits.
Dried octopus: Cut small piece & wash clean.
Garlic cloves: Wash & remove clove base.
Black beans: Wash & soak overnight.
Lotus root: wash, remove skin & cut thick slices.
INSTRUCTIONS
1. In boiling water, add in all ingredients. (red dates,meaty pork bones, garlic, dried octopus, black beans and lotus root)
2. Close lid, bring back to boil at medium high heat for 8-10 min.
3. Turn low heat & let it simmer for 2 hours 30 min.
4. If there is too much oil floating on the surface, lay oil-absorbing sheet on top to soak up excess oil. Alternatively, use a skimmer to remove excess oil.
5. After 2 hours 30 min, season soup with 1 Tsp of salt or more for the right saltiness. Mix well and turn off heat & soup is done!