Amheal01 at 21:29, 8 January 2017

2017-01-08T21:29:01Z

← Older revision		Revision as of 17:29, 8 January 2017
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	* 1 tsp whole cumin seed (optional)		* 1 tsp whole cumin seed (optional)
	* 1 tsp smoked paprika		* 1 tsp smoked paprika
	* ~~1 1/~~2 quarts low sodium store-bough or homemade chicken broth		* 2 quarts low sodium store-bough or homemade chicken broth
	* 2 bay leaves		* 2 bay leaves
	* 1-2 cans diced tomatoes, drained		* 1-2 cans diced tomatoes, drained
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	# Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and starting to char, about 4 minutes. Add scallion whites, chopped Serrano, and garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes. Add cumin seed and then cumin/smoked paprika. Cook, stirring, until fragrant, about 30 seconds. Add drained diced tomatoes. Add broth and bay leaves. (If using canned beans, see note above).		# Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and starting to char, about 4 minutes. Add scallion whites, chopped Serrano, and garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes. Add cumin seed and then cumin/smoked paprika. Cook, stirring, until fragrant, about 30 seconds. Add drained diced tomatoes. Add broth and bay leaves. (If using canned beans, see note above).
	# Add dried beans to pot. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally, until beans ~~and chicken~~ are tender, ~~45 minutes to 1 hour~~.		# Add dried beans to pot. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally, until beans are tender, about 2.5 hours.
	# Remove and discard bay leaves. Using a ladle, carefully transfer 2 cup of beans and chorizo with liquid to a blender. Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot. (If a thicker soup is desired, repeat this process until it as thick as desired)		# Remove and discard bay leaves. Using a ladle, carefully transfer 2 cup of beans and chorizo with liquid to a blender. Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot. (If a thicker soup is desired, repeat this process until it as thick as desired)
	# Serve with cilantro, scallion greens, lime wedges, sliced Serrano peppers, and sour cream at the table for garnish.		# Serve with cilantro, scallion greens, lime wedges, sliced Serrano peppers, and sour cream at the table for garnish.

Amheal01: Created page with "Modified from: [http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html Serious Eats] * 1 pound dried black beans * Kosher salt * 1 choriz..."

2017-01-08T21:22:33Z

Created page with "Modified from: [http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html Serious Eats] * 1 pound dried black beans * Kosher salt * 1 choriz..."

New page

Modified from: [http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html Serious Eats]

* 1 pound dried black beans
* Kosher salt
* 1 chorizo sausage
* 8 scallions, finely sliced, greens and whites reserved separately
* 3 Serrano peppers, 2 finely chopped, the other thinly sliced for garnish
* 4 medium cloves garlic, minced (about 4 teaspoons)
* 2 tsp ground cumin
* 1 tsp whole cumin seed (optional)
* 1 tsp smoked paprika
* 1 1/2 quarts low sodium store-bough or homemade chicken broth
* 2 bay leaves
* 1-2 cans diced tomatoes, drained
* Sliced avocado, for serving
* Fresh cilantro leaves, for serving
* Sour cream or Mexican-style crema, for serving
* lime, cut into 8 wedges

Directions:

# Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and starting to char, about 4 minutes. Add scallion whites, chopped Serrano, and garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes. Add cumin seed and then cumin/smoked paprika. Cook, stirring, until fragrant, about 30 seconds. Add drained diced tomatoes. Add broth and bay leaves. (If using canned beans, see note above).
# Add dried beans to pot. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally, until beans and chicken are tender, 45 minutes to 1 hour.
# Remove and discard bay leaves. Using a ladle, carefully transfer 2 cup of beans and chorizo with liquid to a blender. Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot. (If a thicker soup is desired, repeat this process until it as thick as desired)
# Serve with cilantro, scallion greens, lime wedges, sliced Serrano peppers, and sour cream at the table for garnish.

Black Bean Soup - Revision history

Amheal01 at 21:29, 8 January 2017

Amheal01: Created page with "Modified from: [http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html Serious Eats] * 1 pound dried black beans * Kosher salt * 1 choriz..."