I keep coming back to this recipe! It is sooooo good.
I felt like it was bland, binging too much on adding a ton of toppings. I added a can of fire roasted tomatoes, for a total of about 6 cups of water. I swirled water in the empty cans to get all the flavor back into the water. I drained the the canned beans over a large measuring cup, then added 5 cups of water to this reserved bean juice. I used 3 cans of black beans instead of the dried. I used 2 tsp each of smoked paprika and cumin instead of the adobo sauce. I didn't have all the ingredients recently and did the following after reading some of the other reviews: Instead of only onions and carrots, I used 1 container of Trader Joe's Mire Poix (abt 1 cup each celery, carrots, & onions). YUM! I made this as directed and we loved it. Also, next time I'll add an extra dollop of the Adobo Chipotles. We topped the soup with the lime yogurt, crumbled tortilla chips, green onions and fresh cilantro 😋 My limes were a little dry so ended up using juice from 3 in the yogurt. We loved this recipe! The Chipotle Peppers in Adobo and the limey Greek yogurt created a unique and exciting flavor. I believe that the preparation of beans requires more time and attention than this recipe suggests and consequently the end result is not worth the effort. Even after 3 hours of cooking the beans were still hard, and the broth although spicy-was tasteless. I followed this recipe, in a very exact manner, and the end result was not to my liking. I hope Bon Appetit editors will take another look at this recipe and modify it to make it more fool proof. (Acid is a known agent in making bean skins tough.) Next time I will either presoak the dried beans or add the vinegar later in the cooking. I strongly suspect the 1/4 C vinegar is the culprit in this recipe. Properly seasoned with salt, the recipe is delicious! Mine were as fresh as possible, bought from the grocery bulk bin just days before cooking. The beans in my effort were also tough after six (!!!) hours, as others have noted who started with dried beans. But the soup would have been a very healthy, pleasant soup without that extra effort if I didn’t have the time. Managed to keep the deep brown-black color and the great texture of the quality beans but added a nice velvety touch to the soup that I prefer. Removed 2 cups of the soup and puréed in a blender and added it back to the soup. Towards the end, added a bit more salt and a several dashes of Cholula.
BLACK BEAN SOUP RECIPE DRY BEANS FULL
I used Rancho Gordo Midnight Black Beans and let it simmer for two full hours. Make it 1-2 days in advance for best flavors.
Otherwise this ends up taking 4-6 hours to cook. I really love this soup and make it just as written but you HAVE TO soak the beans ahead of time because of the vinegar. Four wasted hours later, I made a sandwich and went to bed. I chucked the pot into the bin once it was cool enough to do so. All I do know is that putting dry beans into the soup did not work. Upon further investigation on other sites, it seems that vinegar could be the culprit. After 4 hours, the beans are no softer than they were after 20 minutes. As it was my first time using dry black beans, I followed the directions here. And the first time I signed up to leave a negative comment on a recipe, I should have read the comments first. I have been cooking for 30+ years, and this is the first time I have had to throw out a pot of food. DO NOT TRY THIS RECIPIE AS PER DIRECTIONS!!
0 kommentar(er)
