11/19/2023 0 Comments Chicken black bean soupThe other VERY important things is that you cannot add salt to a recipe with dry beans until they are soft. I can't speak to the hard water problem, but my old roommate used to cover dry beans with a bunch of water and cook 'em all day without even a pre-soak, and there was no problem- I'm guessing she just used high. I also don't think there'd be a problem cooking black beans on high for the whole time. If you or someone else can be there to turn it down, it's ideal to keep it on high long enough to boil (1.5-2 hours at least?) and then turn it down to low for as long as you want. Two different people mentioned having hard beans after putting their beans on low and then high. Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditonal blender. If you'd like to thicken the broth (I did this), you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken.If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5-similar to normal soup-cooking time. It took a crazy long time for the beans to soften, but they did. Stir, but don't disturb the beans-let them stay at the bottom of the pot, closest to the heating element.Pour in the corn and mushrooms, and add the cumin.Put in the chicken, and add the broth and salsa.Or, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two. Soak the black beans in enough water to cover and another 2 inches overnight. The ones Id bought had NO instructions as to how to use them. I used dried beans and Amanda Beths instructions gave me the confidence to cook them before putting them into the crockpot. As for the black beans: loved them, and I will be experimenting with using them in other dishes too. The cumin was a great ingredient! I love cumin in Middle Eastern dishes, but Ive never thought to use it in soups before. Id only just tracked down the elusive liquid smoke and was keen to use it! Just as well I wasnt making cakes! The soup was absolutely delicious: very rich and everyone loved the combination of flavours. I used 6 cloves of garlic (instead of garlic powder), included all the juice from four cans of tomatoes, substituted 2 large eggplants (skin on) for the corn (Im not too keen on corn and I had some beautiful eggplants just past their peak that needed to be used immediately) and I added parsley, 2 cups of wine and a couple of drops of liquid smoke. I must confess to having made a few changes to the recipe, a combination of what I had on hand, what needed to be used and personal preferences. Very simply: the frozen portion I put into Tupperware Rock N Serve containers, then when I wanted to use it, I allowed it to thaw at room temperature, and heated it in the microwave. Both portion one and portion two the frozen then thawed portion were equally delicious. I at least doubled the recipe: I ended up with 2 crockpots full, so I kind of lost sight of the ratio of the ingredients. Because I made this soup for the Freeze It! Tag Game, I made a HUGE quantity.
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