Black Bean Soup

Black Bean Soup

Gourmet |  December 2004

Adapted from Enchantment Resort, Sedona, AZ

Adapted from Enchantment Resort, Sedona, AZ Sarah T. Thibault of Lancaster, Pennsylvania, "I had the best black bean soup at Enchantment Resort in Sedona, Arizona. In fact, I had it for lunch every day during our stay. Could you please get the recipe? The soup's incredible!" This is a brothy black bean soup with whole beans, unlike many thicker, heavier versions that are puréed. Serve it over rice if you're in the mood for a heartier main course. Yield: Makes 6 to 8 servings Active Time: 30 min Total Time: 11 hr (includes soaking beans)   1 1/2 cups dried black beans (10 oz), picked over and rinsed 8 bacon slices (7 oz), chopped (1 cup) 1 small onion, cut into 1/4-inch dice (3/4 cup) 1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup) 1 1/2 teaspoons chopped garlic 1/2 teaspoon finely chopped seeded fresh jalape&241;o chile 1 1/2 teaspoons dried oregano, crumbled 1 Turkish or 1/2 California bay leaf 1/2 teaspoon dried thyme, crumbled 3 qt reduced-sodium chicken broth (96 fl oz) 3/4 teaspoon white pepper 2 tablespoons chopped fresh cilantro Accompaniments: sour cream and chopped fresh cilantro Accompaniments: sour cream and chopped fresh cilantro    Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.

Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.

Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.

Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

Cooks' notes:
· To quick-soak beans, cover dried beans with 3 inches of cold water in a large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and cover pan, then soak beans, covered, 1 hour.· Soup can be made 3 days ahead and cooled completely, then chilled, covered. Thin with water if desired when reheating. 

Reader Comments:

This is a very tasty soup but has a bit too much chicken stock in my view. After the cooking time I boiled it to reduce it a little for about 20 minutes - this intensified the flavour as well. I used a whole bell pepper - it didn't look like enough. Served it to friends visiting on a miserably wet winter day and they loved the flavour. Would definitely make it again.

i cooked this down for a few more hours and it got naturally thicker and more delicious. i put in mild green canned chilis, but no fresh hot pepper. only some louisiana hot sauce towards the end. i topped it on pearl brown rice. more like black beans and rice. very nice.

A little bland, but I added a can of tomato paste and some red wine

Tried this recipe yesterday. Husband loved it but we disagreed on the thickness. I like the "brothy" quality of the soup but he would like it thicker. Next time I will puree some of the cooked beans with some broth, then add it to the pot to make him happy...The jalepeno added just the right kick. vinegar. Way better, thickens it up a little bit