ISO: ISO Luisa I made the Celestins Black Bean soup for dinner. The soup had awsome flavor! I just had a

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gailnj

Well-known member
question about the process. I did a fast soak with the beans. Boil them, then let sit for a couple of hours. I then drained the beans and proceeded as directed. The soup was not as dark as I thought black bean soup should be and not quite as thick. Did I do a dumb thing by dumping the liquid the beans soaked in down the drain?

 
Funny thing! I just made this yesterday! I overnight soaked the beans then used 2 qts chicken ...

stock (canned) and 2 cups water. When the beans are done but before adding the veggies I mashed some of the beans up against a large spoon using a fork. This makes the soup thicker. The soup isn't as dark as you would think, rather purple instead of black. I remember being surprised by this as well the first time I made it.
BTW, I always drain & rinse the beans after soaking. It doesn't make a difference, just personal preference.

http://www.finerkitchens.com/swap/forum19/3_CELESTIN’S_BLACK_BEAN_SOUP

 
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