Hearty & Thick Black Bean Soup

"These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD'S GRILL' in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans."
 
Download
photo by Rainbowz photo by Rainbowz
photo by Rainbowz
photo by Sweet Sugarplums photo by Sweet Sugarplums
Ready In:
2hrs 45mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
  • Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
  • Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
  • Cook until vegetables are tender, stirring occasionally, about 10 minutes.
  • Add chili powder, cumin, cayenne and pepper.
  • Stir until aromatic, about 1 minute.
  • Add beans and broth.
  • Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
  • I have used more broth to make it a soup.
  • Season with salt.
  • Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. chia2160
    i could swear i reviewed these when i first made them. this is THE recipe for black beans. i reserved half of the beans to serve with rice, and added 4 c of stock to make a soup with the rest. this will permanently replace my old recipe
     
  2. MDearest
    Wow! What a wonderful soup, Not sure if I got carried away with the cayenne or the jalapeno but my lips may never be the same. May tame the fire next time. Still have to do the topping bit which would also make a diff. But really great.
     
  3. Ed5575
    This was excellent. If you cannot take the "fire" reduce the amount of pepper(s) to the low end as stated in the recipe.
     
  4. pwdcrazy
    I made these with just a few minor adjustments. I skipped the bacon and used olive oil to saute the veggies, I doubled the carrots and celery, and rather than cayenne pepper, I used a bit of chipotle chilli powder. Wow, the beans are yummy! I portioned them out and froze them to grab to take to work for lunches, with some veggies and some home-made bread. but I'm sure I'll pull them out and use them for dinners or the refried beans as another reviewer suggested!
     
  5. Stacey in BG!!!
    Beans are not even done yet - keep stealing tastes of the broth. AWESOME! Did use 8 oz ham instead of 4 oz bacon - might lower the fat a bit that way....can't wait til dinner!
     
Advertisement

Tweaks

  1. Stacey in BG!!!
    Beans are not even done yet - keep stealing tastes of the broth. AWESOME! Did use 8 oz ham instead of 4 oz bacon - might lower the fat a bit that way....can't wait til dinner!
     
  2. moogliwoogli
    Lovely flavor, easy to make! I substituted 1 meaty ham bone for the bacon and increased the garlic & cumin a bit since we're garlic crazy. I'll definitely make this recipe again.
     
  3. Chef Kate
    The beans are delicious! I made only a few changes (oh those cooks who can't just follow a recipe). I used turkey bacon and a little olive oil instead of regular bacon, hot peppers we grew this summer instead of the jalapeno, and no bay leaf (only because I was out). I think my beans were old because it needed more time--but really good, with a lovely velvety texture and great flavor. Thank you!
     
  4. rokmelon
    This recipe was very, very good. I used salt pork instead of bacon but followed the rest of the recipe. At the end I pureed half of the mixture and added it back in, the only complaint I would give is that 8 cups of broth made the soup too thin, I would add less next time.
     
  5. strudles
    That should say ...my hubby deemed it "not too shabby" which can be translated yummy & tasty enough to make again (and again). I made the following changes: I substituted 2 cans black beans for dry, omitted the water, bacon (I'm vegan), jalapeno, black pepper & broth. I added 1/2 diced green pepper that I sauteed with the onions, garlic, & carrots and seasoned it with garlic salt. The results were colorful and tasted great. Yum, and so easy!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes