How To make Sunday Black Bean Soup (New York Times)
1 lb Dried black beans
2 Smoked ham hocks
3 c Chicken stock
4 Coarsely chopped carrots
3 Coarsely chopped onions
3 Coarsely chopped celery
1 T Chopped jalepeno pepper
3 Garlic cloves
1 t Cumin
1 c Dry sherry
1 Lime (juice)
To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice.
How To make Sunday Black Bean Soup (New York Times)'s Videos
Black Bean Soup — Cooking in Quarantine with Ellisa Cooper
This is an old recipe I developed decades ago. It incorporates the best of the southern cooking I grew up surrounded with.
I started with Mire Poix and olive oil.
While cooking add:
Once the onions are translucent, add a smoked pork knuckle and a box of stock.
Rinse two cans of black bean and add to stock and veg
In a separate pan, brown sausage
When the beans are smoky and vegetables cooked, remove from heat, remove pork knuckle, and using an immersion blender, puree the largest of the vegetables
Add sausage and stir in
Put pot back on heat and place cleaned, de-stemmed, bite-sized collard greens on top of soup
Put top on pan and allow collard greens to steam until tender
Serve with sour cream and your favorite hot sauce!
black bean and bacon soup
Make this as a main dish or a decadent side dish. Black Bean and Bacon Soup is a satisfying and hearty soup you'll be sure to make time and time again. Recipe at
What I Ate - Black Bean Soup Recipe + New Apartment tour + Ab workout | Vegan
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My Vitamix Blender:
Black Bean Soup Recipe:
1 onion diced
2 tbsp tomato paste
2-3 diced fresh tomatoes or 1 can diced tomatoes
2 tsp cumin powder
1 tsp chilli powder
Salt/pepper
1 tbsp lemon juice (forgot to add in video)
1 medium sweet potato diced
2 cups water or veggie stock
1 can black beans
1 tbsp coconut yoghurt -
Brown basmati rice
Coriander
Avocado
Coconut yoghurt for topping
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INGREDIENTS:
1 Onion
3 Carrots
2 stalks of Celery
Cooking Oil
Some Garlic
Green Split Peas
Red Lentils
Green Lentils
Edamame
Lima Beans
Green Beans
Italian Green Beans
Butter Beans
Fava Beans
Black Beans
Garbanzo Beans
Refried Beans
Cannellini Beans
Pigeon Peas
Black Eyed Peas
Dark Red Kidney Beans
Wax Beans
Vegetarian Beans
Baked Beans
Pinto Beans
Great Northern Beans
Red Beans
Pink Beans
Light Kidney Beans
Navy Beans
Baby Lima Beans
Coffee Beans
Water
Vegan Bouillon Goop
Some Salt
Top with Hot Sauce or just don't even make it actually
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SNAP-Ed NY - Black Bean Soup
Follow along with SNAP-Ed NY Nutrition Educator, Kim, as she demonstrates how to make Black Bean Soup! For more recipes, videos and tips and tricks visit
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Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
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When you type the stew into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
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