I hope you find the new design more pleasing and easier to use. I’m so glad it is finally done and I’m quite pleased with it. The previous design was quite plain and I have been wanting to revamp it for a while. BLACK BEAN SOUP PLUSI’m sending this nourishing soup to Lori Lynn – Taste with the Eyes who is the hostess this month for My Legume Love Affair 11th Helping, a legume-cooking food event started by my dear friend Susan aka The Well-Seasoned Cook.īy the way, regular visitors may have noticed the new look of my food blog. 1 jalapeno, thinly sliced 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons kosher salt 2 cup dried black beans 5 cups chicken or vegetable broth, plus more to thin as needed 2. Besides boiling, you can try slow cooking or double boiling. This is because the black beans absorb the water and boiling accelerates it, so you won’t be left with much soup if you were to simmer it for hours. 6 cups beef stock 4 15-ounce cans black beans, drained and rinsed Optional toppings: sour cream cheddar cheese cilantro lime juice tortilla chips avocado Instructions Heat the oil in a large pot over medium-high heat. But in the case of the black bean soup, I personally find that once the flavours come out, the soup is sweet upon tasting and the water is reduced significantly, you don’t have to continue simmering for hours. Add bacon and cook until nearly crisp, tossing occasionally. Season with a bit of salt if preferred.Ĭooking Note: When I normally cook Chinese soups especially those containing Chinese herbs, it’s usually preferred to simmer the soup for a long time to bring out the flavours. Rinse remaining 2 1/2 cans of black beans in a colander. In the last hour of the cook time, mix in the can of diced tomatoes and stir to combined. Cover crock pot with lid, and cook on high for 6-7 hours. Stir in the tomatoes with liquid and broth. Add all the ingredients except for the diced tomatoes to the crock pot. Lightly mash them using a potato masher or fork. Cook the onion over medium-high heat for 5 minutes, or until very soft, stirring frequently. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Bring into a rapid boil for about 10 minutes, and then simmer on lower fire for approximately 50 minutes. Lightly spray a large pot with cooking spray. Place blanched pork ribs, and the rest of the ingredients in a pot.ģ. Blanch pork ribs in boiling water to remove scum.Ģ. – 150g black beans, rinsed thoroughly till water runs clearġ.
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