This black bean soup from scratch is delish.
I didn't have any chicken bouillon, so I used 14 oz chicken stock, which I substituted for part of the water. I also added half a jalapeno to the onion and bell pepper puree. I chopped the remaining bell pepper, jalapeno and onion and sauteed with the garlic and added to the bean mixture. Even with the jalapeno it was a bit bland. I will make it again, but use less beans (maybe 1/2 a pound), so the ratio of aromatics/beans is higher. I will also try with bouillon, and possibly add a ham hock. Thanks for sharing the recipe.
Read MoreNot sure if it was supposed to turn out so watery? Maybe the beans had absorbed a lot of water? Next time I will cook 1/2 the amount of beans and try 1/3 less water. The beans I used were fresh and I soaked them 12 + hours with a teaspoon of salt and a pinch of soda.
Read MoreI didn't have any chicken bouillon, so I used 14 oz chicken stock, which I substituted for part of the water. I also added half a jalapeno to the onion and bell pepper puree. I chopped the remaining bell pepper, jalapeno and onion and sauteed with the garlic and added to the bean mixture. Even with the jalapeno it was a bit bland. I will make it again, but use less beans (maybe 1/2 a pound), so the ratio of aromatics/beans is higher. I will also try with bouillon, and possibly add a ham hock. Thanks for sharing the recipe.
We prefer our black bean soup spicy and chunky. So I diced the peppers and onions, added a jalapeño and sautéed them before adding them to the beans. I decided to garnish with a spoonful of salsa. Great recipe and a great alternative to other cold weather soups. This will be a staple in my house for sure!
Not sure if it was supposed to turn out so watery? Maybe the beans had absorbed a lot of water? Next time I will cook 1/2 the amount of beans and try 1/3 less water. The beans I used were fresh and I soaked them 12 + hours with a teaspoon of salt and a pinch of soda.
