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What to do about tasty, but unappealingly gray "black bean soup"?
- Thread starter marilynfl
- Start date
cynupstateny
Well-known member
Hope you get an answer, Mar. Mine is gray but tasty, too!
Can't help with this batch, but according to good ole know everthing Cook's Illustrated, adding a
pinch of baking soda to the water helps. I've got another recipe where the beans are cooked without soaking and that's supposed to keep them darker. I think there's a certain variety of black bean that cooks up darker, but I can't remember what they're called or if they actually did when I used them. Anyone know?
pinch of baking soda to the water helps. I've got another recipe where the beans are cooked without soaking and that's supposed to keep them darker. I think there's a certain variety of black bean that cooks up darker, but I can't remember what they're called or if they actually did when I used them. Anyone know?
Rec: Black Bean Soup and Black Bean Soup with Chipotle Chiles from CI
These recipes were in the January 2005 issue.
* Exported for MasterCook 4 by Living Cookbook *
Black Bean Soup with Chipotle Chiles Variation
Recipe By : Cook's Illustrated
Serving Size : 6 Preparation Time: 0:00
Categories : Beans Main Dish
Side Dish Soup
Soup
Amount Measure Ingredient -- Preparation Method
Beans1 lb dried black beans (2 cups), rinsed and picked over
4 oz ham steak, trimmed of rind
2 dried bay leaves
5 cups water
1/8 tsp baking soda
1 tsp table saltSoup3 Tbs olive oil
2 large onions, chopped fine (about 3 cups)
1 large carrot, chopped fine (about 1/2 cup)
3 medium ribs celery, chopped fine (about 1 cup)
1/2 tsp table salt
5 medium cloves garlic, minced or pressed through garlic
-- press (about 1 1/2 tablespoons)
1/2 tsp red pepper flakes
1 1/2 Tbs ground cumin
6 cups low-sodium chicken broth
2 Tbs cornstarch
2 Tbs water
2 Tbs juice from 1 to 2 limesGarnisheslime wedges
minced fresh cilantro leaves
finely diced red onion
diced avocado
sour cream
Beans
1. Place beans, ham, bay, water, and baking soda in large saucepan with
tight-fitting lid. Bring to boil over medium-high heat; using large spoon,
skim scum as it rises to surface. Stir in salt, reduce heat to low, cover,
and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if
necessary, add another 1 cup water and continue to simmer until beans are
tender); do not drain beans. Discard bay. Remove ham steak (ham steak
darkens to color of beans), cut into 1/4-inch cubes, and set aside.
Soup
1. Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but
not smoking; add onions, carrot, celery, and salt and cook, stirring
occasionally, until vegetables are soft and lightly browned, 12 to 15
minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin;
cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans,
bean cooking liquid, and chicken broth. Increase heat to medium-high and
bring to boil, then reduce heat to low and simmer, uncovered, stirring
occasionally, to blend flavors, about 30 minutes.
Finish the soup
1. Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender,
process until smooth, and return to pot. Stir together cornstarch and water
in small bowl until combined, then gradually stir about half of cornstarch
mixture into soup; bring to boil over medium-high heat, stirring
occasionally, to fully thicken. If soup is still thinner than desired once
boiling, stir remaining cornstarch mixture to recombine and gradually stir
mixture into soup; return to boil to frilly thicken. Off heat, stir in lime
juice and reserved ham; ladle soup into bowls and serve immediately, passing
garnishes separately.
Black Bean Soup with Chipotle Chiles
1. The addition of chipotle chiles in adobo - smoked jalapenos packed in a
seasoned tomato-vinegar sauce - makes this a spicier, smokier variation on
Black Bean Soup.
2. Follow recipe for Black Bean Soup, omitting red pepper flakes and adding
1 tablespoon minced chipotle chiles in adobo plus 2 teaspoons adobo sauce
along with chicken broth in step 2.
Comments: Dried beans tend to cook unevenly, so be sure to taste several
beans to determine their doneness in step 1. For efficiency, you can prepare
the soup ingredients while the beans simmer and the garnishes while the soup
simmers. Though you do not need to offer all of the garnishes listed below,
do choose at least a couple; garnishes are essential for this soup as they
add not only flavor but texture and color as well. Leftover soup can be
refrigerated in an airtight container for 3 or 4 days; reheat it in a
saucepan over medium heat until hot, stirring in additional chicken broth if
it has thickened beyond your liking.
Recipe Source: Cook's Illustrated
- - - - - - - - - - - - - - - - - -
These recipes were in the January 2005 issue.
* Exported for MasterCook 4 by Living Cookbook *
Black Bean Soup with Chipotle Chiles Variation
Recipe By : Cook's Illustrated
Serving Size : 6 Preparation Time: 0:00
Categories : Beans Main Dish
Side Dish Soup
Soup
Amount Measure Ingredient -- Preparation Method
Beans1 lb dried black beans (2 cups), rinsed and picked over
4 oz ham steak, trimmed of rind
2 dried bay leaves
5 cups water
1/8 tsp baking soda
1 tsp table saltSoup3 Tbs olive oil
2 large onions, chopped fine (about 3 cups)
1 large carrot, chopped fine (about 1/2 cup)
3 medium ribs celery, chopped fine (about 1 cup)
1/2 tsp table salt
5 medium cloves garlic, minced or pressed through garlic
-- press (about 1 1/2 tablespoons)
1/2 tsp red pepper flakes
1 1/2 Tbs ground cumin
6 cups low-sodium chicken broth
2 Tbs cornstarch
2 Tbs water
2 Tbs juice from 1 to 2 limesGarnisheslime wedges
minced fresh cilantro leaves
finely diced red onion
diced avocado
sour cream
Beans
1. Place beans, ham, bay, water, and baking soda in large saucepan with
tight-fitting lid. Bring to boil over medium-high heat; using large spoon,
skim scum as it rises to surface. Stir in salt, reduce heat to low, cover,
and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if
necessary, add another 1 cup water and continue to simmer until beans are
tender); do not drain beans. Discard bay. Remove ham steak (ham steak
darkens to color of beans), cut into 1/4-inch cubes, and set aside.
Soup
1. Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but
not smoking; add onions, carrot, celery, and salt and cook, stirring
occasionally, until vegetables are soft and lightly browned, 12 to 15
minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin;
cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans,
bean cooking liquid, and chicken broth. Increase heat to medium-high and
bring to boil, then reduce heat to low and simmer, uncovered, stirring
occasionally, to blend flavors, about 30 minutes.
Finish the soup
1. Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender,
process until smooth, and return to pot. Stir together cornstarch and water
in small bowl until combined, then gradually stir about half of cornstarch
mixture into soup; bring to boil over medium-high heat, stirring
occasionally, to fully thicken. If soup is still thinner than desired once
boiling, stir remaining cornstarch mixture to recombine and gradually stir
mixture into soup; return to boil to frilly thicken. Off heat, stir in lime
juice and reserved ham; ladle soup into bowls and serve immediately, passing
garnishes separately.
Black Bean Soup with Chipotle Chiles
1. The addition of chipotle chiles in adobo - smoked jalapenos packed in a
seasoned tomato-vinegar sauce - makes this a spicier, smokier variation on
Black Bean Soup.
2. Follow recipe for Black Bean Soup, omitting red pepper flakes and adding
1 tablespoon minced chipotle chiles in adobo plus 2 teaspoons adobo sauce
along with chicken broth in step 2.
Comments: Dried beans tend to cook unevenly, so be sure to taste several
beans to determine their doneness in step 1. For efficiency, you can prepare
the soup ingredients while the beans simmer and the garnishes while the soup
simmers. Though you do not need to offer all of the garnishes listed below,
do choose at least a couple; garnishes are essential for this soup as they
add not only flavor but texture and color as well. Leftover soup can be
refrigerated in an airtight container for 3 or 4 days; reheat it in a
saucepan over medium heat until hot, stirring in additional chicken broth if
it has thickened beyond your liking.
Recipe Source: Cook's Illustrated
- - - - - - - - - - - - - - - - - -
Started out dried black; then first soaking with 1 tsp baking soda--about 1/3 went brown
The draining water was very dark. But I didn't want to use it since it had the baking soda. Then I forgot to cook them so I soaked them again (no baking soda this time) and MORE turned brown.
By the time I cooked them, they were about 60% brown and the rest were still black. So I guess I can't complain too much. Plus I added carrots. But I just don't understand how restaurant versions end up so black.
The draining water was very dark. But I didn't want to use it since it had the baking soda. Then I forgot to cook them so I soaked them again (no baking soda this time) and MORE turned brown.
By the time I cooked them, they were about 60% brown and the rest were still black. So I guess I can't complain too much. Plus I added carrots. But I just don't understand how restaurant versions end up so black.
I was wondering if a chemical reaction takes place? Shirley Corriher has you add
vinegar to strawberries to minimize the loss of "redness" and limits cooking broccoli to 7 minutes to minimize the loss of greenness.
I was hoping there was a similar trick for keeping the beans black.
Maybe I should just soak them in "Woolite for Delicate Blacks" next time.
vinegar to strawberries to minimize the loss of "redness" and limits cooking broccoli to 7 minutes to minimize the loss of greenness.
I was hoping there was a similar trick for keeping the beans black.
Maybe I should just soak them in "Woolite for Delicate Blacks" next time.
I don't drain beans after soaking, I think they have more flavor and as long as they are cooked
thoroughly they shouldn't present any digestive problems. I bet the second soaking and draining was the culprit. I also don't think the soda is essential if the beans are fresh enough.
Could you add some low-salt soy sauce or Worchestershire?
thoroughly they shouldn't present any digestive problems. I bet the second soaking and draining was the culprit. I also don't think the soda is essential if the beans are fresh enough.
Could you add some low-salt soy sauce or Worchestershire?
Mar, as a side note, I've been cooking beans a lot lately and my most recent batch,
I forgot to do anything other than just add water for the soak. So now I'm cooking up the beans, thinking about those silky chickpeas, and my beans are pretty flavorless. So I salt the water, add a bit of seasoning (oregano, etc.). I read recently that early salting of the beans (while cooking) may not be the reason for tough skins.
I have no idea of I read it somewhere or just dreamed it up, but I reached for the olive oil and threw in a good glug (1/4 cup or more) as the beans were simmering. While the water evaporates, I'm thinking the olive oil will get drawn into the bean, along with the flavoring in the "stock". And that's exactly what happened! The insides are creamy and despite conventional wisdom about salting the water early, my beans have a terrifically moist skin and a creamy center. Not sure if this is a proven method, but sheesh! This worked great...and I'll do it again.
(BTW, my beans have just finished cooking and are still cooling on the stovetop.)
I forgot to do anything other than just add water for the soak. So now I'm cooking up the beans, thinking about those silky chickpeas, and my beans are pretty flavorless. So I salt the water, add a bit of seasoning (oregano, etc.). I read recently that early salting of the beans (while cooking) may not be the reason for tough skins.
I have no idea of I read it somewhere or just dreamed it up, but I reached for the olive oil and threw in a good glug (1/4 cup or more) as the beans were simmering. While the water evaporates, I'm thinking the olive oil will get drawn into the bean, along with the flavoring in the "stock". And that's exactly what happened! The insides are creamy and despite conventional wisdom about salting the water early, my beans have a terrifically moist skin and a creamy center. Not sure if this is a proven method, but sheesh! This worked great...and I'll do it again.
(BTW, my beans have just finished cooking and are still cooling on the stovetop.)
steve2-in-la
Well-known member
Simple solution. Only invite the blind. What?