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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.6
  • Total Fat: 4.9 g
  • Cholesterol: 17.7 mg
  • Sodium: 284.9 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 8.0 g
  • Protein: 14.9 g

View full nutritional breakdown of All I want is Black Bean Soup calories by ingredient
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All I want is Black Bean Soup

Submitted by: HAMJBMM
All I want is Black Bean Soup

Introduction

David Soul has nothing on this Southwest standard! David Soul has nothing on this Southwest standard!
Number of Servings: 12

Ingredients

    • 1 lb Black Beans, dried
    • 2 tbsp olive oil
    • 4 medium Onions, about 2 cups, diced
    • 3 cloves Garlic, minced
    • 2 Carrots, about 1 cup pared and diced
    • 1 tbsp ground Cumin
    • 4 Celery stalks with some leaves, diced
    • 2-3 Bay Leaves
    • 2 tbsp fresh Parsley, chopped
    • 1 Smoked Turkey Leg or Thigh
    • ½ tsp Salt, or to taste
    • 1 tsp freshly ground Black Pepper
    • 2/3 cup dry Sherry
    • 4 tbsp Balsamic Vinegar

Directions

Place beans in bowl twice the volume of the beans. Cover with water and leave to soak 12 - 24 hours. Drain beans and place in a pot twice the volume of the soaked beans. Add water to cover the beans. Bring to a boil and simmer until beans are tender, about 1 hour 15 minutes.
Heat olive oil in a large sauté pan. Add onions, stirring frequently until golden. Add carrots, garlic, cumin and celery. Saute until all vegetables have softened, about 4 minutes. Ladel about 1 cup of water from the beans into vegetables and continue to cook on low heat for about 20 minutes, adding water as necessary. Remove from heat and set aside.
When the beans are tender, add the bay leaves, parsley, hambone, and vegetables to to the pot. Cover and simmer 2 hours, stirring occasionally. If the beans become too thick and begin to stick to the bottom of the pot, add water. Remove bay leaves and discard. Remove turkey leg or thigh and set aside to cool. Puree about ½ of the mixture and return to the pot. Remove skin from Turkey leg and discard. Strip meat and cut into fine dice. Add meat to the pot along with sheey and balsamic vinegar. Add pepper and salt to taste. Heat through.

Makes about 12 -1 cup servings.
Freezes well.

Source: Jan Quinlan, Quintessential Cuisine






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