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, well...it 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*





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4 comments:

  1. i have fond memories of helping my nanny clean the beans...taking out the baddies..lol! 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!

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  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.

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  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~

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