Sunday Black-Bean Soup Recipe

Name: Sunday Black-Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried black beans; 1/2 pound bacon, preferably nitrite-free; 3 cups chicken stock; 1 to 2 tablespoons canola or corn oil; 4 coarsely chopped carrots; 3 coarsely chopped onions; 3 coarsely chopped celery ribs; 1/2 to 1 fresh jalapeno pepper or 1 3 1/2- to 4-ounce can mild jalapenos, minced; 3 finely chopped garlic cloves; 1 teaspoon ground cumin; Salt to taste; 1 pound spicy sausage (see note); 1 cup dry sherry; Juice from 1/2 to 1 lime; 5 tablespoons chopped fresh cilantro, optional

Servings: persons

1 pound dried black beans
1/2 pound bacon, preferably nitrite-free
3 cups chicken stock
1 to 2 tablespoons canola or corn oil
4 coarsely chopped carrots
3 coarsely chopped onions
3 coarsely chopped celery ribs
1/2 to 1 fresh jalapeno pepper or 1 3 1/2- to 4-ounce can mild jalapenos, minced
3 finely chopped garlic cloves
1 teaspoon ground cumin
Salt to taste
1 pound spicy sausage (see note)
1 cup dry sherry
Juice from 1/2 to 1 lime
5 tablespoons chopped fresh cilantro, optional

1
To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes.
2
Remove cover and allow beans to sit in the liquid for one hour.
3
Drain.
4
Meanwhile, slice meaty part of bacon from fat.
5
Discard fat.
6
When beans are ready to cook, add meaty bacon to beans along with chicken stock and enough water to cover generously; cover and bring to a boil.
7
Reduce heat and simmer.
8
In hot oil, saute carrots, onions, celery, jalapeno, garlic and cumin until onions are golden.
9
When vegetables are ready, add to pot of beans.
10
If there is not enough water, add more.
11
Cook beans 1 1/2 to 2 hours, or until tender.
12
Season with salt, if desired.
13
Just before beans are ready, cook sausage; slice into small chunks.
14
Drain the bean mixture and reserve cooking liquid.
15
Puree beans and vegetables, using some of the reserved liquid to make a thick soup.
16
Return to cooking pot.
17
Stir in sherry and lime juice.
18
Add more reserved liquid, if necessary, and reheat to serve.
19
Divide sausage chunks among bowls, and spoon soup into each bowl.
20
Sprinkle with cilantro.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound dried black beans, 1/2 pound bacon, preferably nitrite-free, 3 cups chicken stock, 1 to 2 tablespoons canola or corn oil, and more.

Yes, Sunday Black-Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunday Black-Bean Soup

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