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10/11/2011 10:29:10 PM · #1 |
i got a pound of dried black beans and would like to make a soup. any suggestions? preferably something you have experience with.
thanks! |
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10/11/2011 10:38:27 PM · #2 |
How about a pot of chili? I make the following recipe usually once a year. I originally got it from Recipesource. I substitute meats as I choose. I love to make it with pork.
* Exported from MasterCook *
PETE'S UNUSUAL BLACK BEAN CHILI
Serving Size : 8 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Black Beans, dried
1 ea Green Pepper, chopped
2 tb Olive Oil
2 tb Ground Cumin
1/3 ts Ground Cinnamon
4 ea Garlic Cloves, minced
1 t Fresh Ginger, grated
1 tb "Squeet" Smoke Flavoring
16 oz Can, Crushed Tomatoes
1 x Cayenne Pepper, to taste
1 1/2 lb Lean Ground Chuck
2 ea Medium Onions, chopped
4 tb Paprika
1/4 ts Ground Nutmeg
1 t Oregano
3 tb Molasses
2 tb Cocoa Powder
8 oz Can, Tomato Sauce
1 cn Tomato Paste, small
1 x Chicken Stock
In a fairly large pot, brown the ground chuck,
draining off any fat when finished browning.
Simultaneously, saute the chopped onions, garlic and
green pepper in the oil in a separate pan -- I find if
you try to saute them with the beef, they give up too
much moisture to it, and it really doesn't brown
enough -- it just "grays" . Add the sauted onion,
garlic, and green pepper to the browned meat, along
with all the other ingredients. Dilute it to the
desired thickness with the chicken stock -- or some
beer. Simmer for an hour or two, covered. You may want
to uncover for the last half-hour or so if you think
it has thinned out more than you expected -- sometimes
the tomatoes release juice as they cook. Particularly
good with corn bread. And even better the next day.
BLACK BEANS THE EASY WAY
My chili recipe calls for the end result of starting
with 2 cups of dried black beans, and preparing them
as you will. There are plenty of cookbooks full of
instructions for soaking overnight, etc., but I do it
the easy way.
My way is to pressure cook them, which only takes 45
minutes after the steam release hisses the first time.
Just rinse two cups of dried black beans well, and put
them in the pressure cooker with at least 4 cups of
water. Seal it, heat until the steam release hisses
the first time: then, turn down the heat to
medium-low, and start your timer for 45 minutes. Steam
release should hiss every few minutes or so. When
they're finished cooking, drain them, and they're
ready for the chili pot. Copyright 1992 by Peter A.
Vogt
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10/11/2011 11:13:46 PM · #3 |
| Ok, now I want to try this recipe, lol! Yum!!! |
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10/12/2011 12:10:42 AM · #4 |
The "official" method for de-gassing beans is to place them in a large pot with plenty of water, bring to a boil, cover and let sit for an hour. Drain and use as normal.
As I recall USDA testing showed this method could remove up to 90% of the non-digestible (by humans) polysaccharides in the beans. When these carbohydrates get lower down in the digestive tract, intestinal flora (bacteria) will break them down into simpler components, creating the gas as their digestive byproduct.
A commercial product such as Beano® contains the enzyme (isolated from fungi) needed to break down the polysaccharides before they reach these bacteria; taken in liquid or tablet form shortly before a meal containing beans, cruciferous vegetables (cabbage/broccoli, etc.), potatoes, and other non-dairy gas-producing foods, it can largely prevent the problem from occurring.
â€Â¢ Black beans make good refried beans -- cook until pretty soft, mash a bit, then re-fry in some oil, lard, or bacon grease; season to taste -- beans alone are pretty bland.
â€Â¢ Try making a sweet paste, adding sugar, cinnamon, cloves, and maybe some cardamon; it should end up the consistency of and be used like peanut butter.
â€Â¢ Mix with some BBQ sauce as a filling for Chinese Bows (rhymes with wow) or steamed buns. Get a small piece of bread dough (make your own or buy frozen loaves) and wrap it around a glob of the bean filling; it should end up a little smaller than a tennis ball. Make sure you seal it well -- brush with a little water if you have trouble joining the edges. Place each on a piece of wax paper in a steamer tray and let rise for a while, then steam* (covered) for 15-30 minutes until cooked through. The inside of the bread should be pretty normal, but it will have a white slightly stick surface instead of being browned as in an oven.
*I think you could also microwave these, but I haven't tried it myself.
Message edited by author 2011-10-12 00:12:54. |
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10/12/2011 01:25:18 AM · #5 |
Those are some complicated processes for making beans.
I do this:
cover the beans with water and let soak overnight.
drain
put a couple of smoked ham shanks in the pot.
Add beans.
Add water til shanks are covered
bring to a boil
reduce heat
simmer until beans are tender (4-5hrs) stirring occasionally.
add salt to taste
If you make them in a dutch oven, you can do all the simmering in the oven @225F |
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10/13/2011 06:35:35 AM · #6 |
great suggestions!
i've got them soaking, but still not quite sure what i'm going to do with them. hoping to do something low-to-no sodium, reduced calorie, though ;-) |
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10/13/2011 07:38:54 AM · #7 |
A lot of great suggestions here. My personal favourite:
Sell beans.
Use money to buy blackbean soup. |
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10/13/2011 08:52:05 AM · #8 |
There is a traditional Brazilian dish with black beans named "feijoada"
It`s not simple, but if you want the complete recipe just let me know. |
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10/13/2011 10:33:04 AM · #9 |
Originally posted by Spork99:
Those are some complicated processes for making beans.
I do this:
cover the beans with water and let soak overnight.
drain
put a couple of smoked ham shanks in the pot.
Add beans.
Add water til shanks are covered
you can also cut up an onion throw it in and add some tomato juice to that!
bring to a boil
reduce heat
simmer until beans are tender (4-5hrs) stirring occasionally.
add salt to taste
If you make them in a dutch oven, you can do all the simmering in the oven @225F |
Message edited by author 2011-10-13 10:34:15. |
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10/13/2011 10:41:57 AM · #10 |
Reminds me of a holiday I took to Venice.
We were on a tour of St Mark's, and the guide told us bean soup was a popular food back then.
One of the group asked 'What's bean soup made of?'
The reply; 'Beans'. |
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10/13/2011 10:57:34 AM · #11 |
Originally posted by o2bskating:
Originally posted by Spork99:
Those are some complicated processes for making beans.
I do this:
cover the beans with water and let soak overnight.
drain
put a couple of smoked ham shanks in the pot.
Add beans.
Add water til shanks are covered
you can also cut up an onion throw it in and add some tomato juice to that!
bring to a boil
reduce heat
simmer until beans are tender (4-5hrs) stirring occasionally.
add salt to taste
If you make them in a dutch oven, you can do all the simmering in the oven @225F |
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I prefer adding raw onions when I eat the beans. As for tomato juice...I guess, I know some people put ketchup on their beans, I like raw chopped onions or my grandma's relish. |
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10/13/2011 10:58:42 AM · #12 |
tomato juice just gives flavor to the beans that's all cause face it beans don't have much flavor
granma's relish sounds good too
Message edited by author 2011-10-13 11:00:18. |
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