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
Simply Delicious Black Bean Soup (vegan!)
Simply Delicious Black Bean Soup (vegan!)
Ingredients:
2 cups uncooked Black Beans
2 onions
3 ribs of Celery
2 cups or 1 pound Carrots
4 Cloves Garlic
1 15 ounce can of Diced Tomatoes
6 cups of Veggie Stock
1 can of Mild Chili Peppers (or Jalapeño for Heat)
1 Tablespoon Harissa or Chili Powder
1 Tablespoon Cumin
1 Tablespoon Sea Salt
1 Tablespoon Oregano
2 Bay Leaves
Pepper to Taste
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Soup Recipe by @Abtraxx
It is definitely that time of year when you need some good home hearty soup This is a easy douche yourself recipe If you follow the directions you will have a great meal good enough to serve 5 to 6 people
#food #soup #souprecipes #healthy #protein #diy #cannabisclubofharlem
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Zesty Black Bean Soup Using Instant Pot
Have the InstantPot Ready and plugged in.
Ingredients:
1lb dry beans, soaked overnight
5 cups of store bought vegetable stock
OR
3 cups of homemade vegetable stock and 2 cups of water
3 medium tomatoes, medium dice
2 medium vidalia onions, roughly chopped
2 medium carrots, medium dice
2 celery stalks, medium dice
1 bell pepper, medium dice
2 tablespoons tomato paste
1/2 cup parsley
1/4 cup parsley for serving with soup
the zest of 1/2 lime
the juice of 1/2 lime
salt and pepper to taste
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon sweet paprika
1 teaspoon ground cumin
#WhatIsEvanCookingNow #ZestyBlackBeanSoup #veganrecipe #EvanPanagiotopoulos
Dairy-Free & Loving It | Tips for Going and Staying Vegan
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The AVS Team will be discussing our tips for going and staying vegan.
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How to Make Beans With Bacon - Cooking With Melissa Clark | The New York Times
It's winter. It's cold. It's perfect weather for a warming meal. Melissa Clark shows how to make red wine pinto beans with bacon.
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How to Make Beans With Bacon - Cooking With Melissa Clark
What's Cooking with NYSOFA | Black Bean & Pumpkin Soup
WCWN Season 2 Episode 6 reveals a recipe PERFECT for fall, and good nutrition. Learn how to make a delicious and belly-warming Black Bean & Pumpkin Soup with Registered Dietitian Wendy Beckman!
More recipes can be found at snapedny.org