Friday, January 1, 2010

Black bean soup ~

I crave making this dish.  I think it's because of the layers, the steps.  I like using dried beans best.  I hear my grandparents voices, could be just my grandfather - - don't be lazy!  Now, I have no actual recall of ever hearing this, but I've attributed the energy from their source.  I feel the energy when there is a more frugal option.  I do remember my grandmother not so happy with how frugal she was made to be because of my grandfather.  Those were different days for women and men.  For whatever reason I came to a place in the kitchen to love cooking the way I do, I am grateful.  I feel the history of good cooks in the women in my family.

Let's start here.  Yum!!  Slurpy-lip-smackin' yum!  Analyzing the feeling of this recipe in my head, I believe this is a main draw.  Not standing around drinking this while making this dish (though...that *is* a bonus), rather adding this dark beer with sauteed onions.  It fizzes when it hits the pan, the scent rises quickly with the onions own aroma following.  The reduction is a visual treat as it thickens.  Okay, now I sound weird to myself.  *smiling*  I'm just excited thinking about making this soup.  Here I am typing it out, so I'm all giddy again.  Did I mention one of my favorite sayings about myself is "Simple Minds, Simple pleasures"?  This soup is complex in flavor, can I be complex?  Please?

Black Bean Soup ~

2-3 yellow onions, quartered and sliced, number depending on your onion love.
Olive oil - 2-3 tablespoons
1 T. butter
1 tsp. sugar
Salt and pepper
1/2 bottle of Porter or Stout
4- 5 c. cooked black beans
2 links chorizo, cooked in barely simmering water, then cooled, chilled and sliced.
4 cooked chicken thighs, meat removed from bone and separated into big big shreds.
1 c. diced roasted red pepper
2 T. chopped fresh oregano
2 small dried chipotle peppers - optional, and, careful, as the choizo will be spicy enough.
4 c. chicken stock

I start this the day before making the soup, getting various components ready.  I cook the black beans, skipping the overnight soak.  I cook the chorizo in water then chill it overnight, this gives a nice clean slice.  I poach the thighs with bay leaf, salt, pepper, carrot, onion.   

  • Heat a stock pot on medium flame or just below.  When it's hot, add the olive oil and butter.  Add onions, kosker salt (at least a tsp.), and the teaspoon of sugar.  Saute on medium-low until it begins to carmelize, showing some color on about a quarter of the onions.  This will take 15-20 minutes
  • Add half the bottle of porter, reduce in a low simmer until a couple-three tablespoons of wet remain.  This wil take 15 minutes or longer. 
  • Add the four cups chicken stock, red pepper, oregano, shredded chicken.  Taste, add a touch of salt if necessary.  Add the sliced chorizo and heat through.   
This just begs me to make foccacia bread.  Oh.  Lookie.  I have a bowl of dough rising in the kitchen...*smiling*

  Sign off on blog


  1. i have fond memories of helping my nanny clean the beans...taking out the! and putting the best ones into the pot for the long night's soak.

    she would always have cornbread... :)

    ah, what memories you have brought to mind!

  2. Your photos and delicious words remind me how much I love making black bean soup. Tonight we had roasted garlic soup with chorizo. I have been casting about for another cold weather soup, and your recipe fits the bill. May you have a wonderful, food-filled 2010.

  3. What a beautiful bowl of soup... Great photo too... I wish we had scratch and sniff on our computer monitors...
    I'm having a little New Years Give away too... stop by and enter if you get a chance...
    ~Really Rainey~