soup!
Ok, I made this soup a few weeks ago and people here were asking for the recipe, so I thought I'd put it up.
Allison’s Black Bean Soup
Disclaimer: There are many variations on Black Bean Soup. It’s a highly versatile recipe, so add or remove whatever vegetables you want from the list. Also, I didn’t measure anything, so all “measurements” here are really guesses as to how much I used. I probably added more than is listed here, as I was waiting for things to cook and got a bit bored. Use your own discretion and suit this recipe to your own taste.
Cooking time: maybe an hour Serving size: about five
You might want:
1 can black beans
1 Tbs olive oil
2-3 cloves garlic, chopped
1 onion, diced
1 red bell pepper, diced
2 smaller green peppers, diced. (these happened to be in my fridge and I wanted to use them up)
1 large tomato, diced
3 cups water
1/2 cube vegetable bullion
2 Tbs tobasco sauce
Black pepper- maybe ~ 10 dashes
Salt to taste
Basil, ~4 dashes
Oregano ~2 dashes
Strange, orange hot spice, written in Japanese. I don’t really know what it is.
Paprika, ~2 dashes
A bit of sugar, maybe 1/2 a tsp? (Optional)
2 hard boiled eggs, sliced
1 cup of dry rice (cook)
1/2 cup mozzarella cheese
“Instructions”
1. Get rice cooking.
2. Sautee garlic and onions in olive oil until onions just start to turn clear, add peppers. Add tomato when you remember you have it sitting in the fridge, waiting for this occasion.
3. While this is going on, bring water to a boil, add bullion. (I also threw in some broccoli stems I had in my fridge, to hopefully give it more flavor and make it more of a vegetable stock. Remove before adding anything else.) Add can of black beans. Add tobacco sauce and spices, sugar (if desired). Bring to a boil.
4. Add vegetables to beans and stock. Bring to a boil. Reduce heat and let simmer approximately 40 minutes. Add eggs at some point during the simmering.
A lot of the spiciness cooks out of this, so you may want to add some more hot spices after cooking.
Sprinkle cheese over soup. Serve over rice with tobacco on the side.
posted by aburke @ 3:35 PM
4 comments
4 Comments:
so, when you say, "serve over rice, with tobacco on the side," what the hell are you talking about?
also, that is a fantastic recipe.
and i don't think you can multiply dashes. i think a dash is a stand-alone unit of ambiguous measure, and that once you get past one, you have to resort to "almost a ..." measurements. like, "almost a teaspoon," or "almost like a can of corn's worth," or, "like about the amount you'd use if you were putting glitter on a christmas card when you were six. but not seven! six."
and 10 dashes sounds like some weird kind of culinary pirate school punishment.
"strap him to the bowsprit and give 'm 10 dashes for insubordination! and an extra 5 dashes for that terrible soufflet last night! what was that, gratan? that was terrible!"
"Serve over rice, with tobacco on the side," seriously, when I read that, I almost died laughing. I had already figured out that you meant Tabasco when you said "add tobacco sauce and spices." Was this an automatic spell-checker correction or something??? Or maybe you've been smoking too much of the old Tabasco lately??? But anyway, I was imagining this soup over rice in a bowl, with like a side salad plate with shredded chewing tobacco on it and a nice chilled salad fork on a really fancy napkin.
I really like the idea, also, of the noncommital recipe. Something about a person giving a recipe and calling it "measurements" and "instructions" both in quotations, and giving ambivalent cooking directions is really funny. You should write more of these.
"Cooking time: maybe an hour
Serving size: about five"
brilliant.
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