![]() I love the Mexican flavors in this twist on black bean soup. That's why I came up with this Instant Pot Mexican Black Bean Soup! Why You'll Love This Instant Pot Mexican Black Bean Soup And while the family pinto bean recipe will always have a place on my dinner table, I also like to switch things up a bit sometimes. Now that I'm grown up, I like to make beans and cornbread for dinner for my own family on those bone-chilling nights. While it was a simple, humble meal, it was always so cozy, comforting and warm. My mom would make a big pot of pinto beans and homemade cornbread muffins on the coldest of nights. The bacon adds plenty (and I only used 6 pieces).Did you ever eat beans and cornbread for dinner growing up? If you're from the South, I'm betting you did, just like my family. I puréed half of the soup to thicken it up. I used 2qts reduced sodium chicken stock, a whole bell pepper and jalapeño. I agree with the changes from the other reviews. I may try pureeing part of it as someone suggested. It has just the right amount of vegetables and beans so that it isn't too thick, but not watery. We put it in the crock pot for about 6 hours on high. We added the whole red bell pepper, two whole jalapeno peppers, some oregano, thyme and a smidge of basil. ![]() We used applewood smoked thick sliced bacon, 6 pieces, and two containers of low fat, low sodium vegetable broth. We love this version of black bean soup and have made it twice. I pureed part of it and love the texture, but either way it's a beautiful soup and one I look forward to making again 'with less salt'! I forgot to take into account this was going to cook for 2.5h and would reduce quite a bit and concentrate the salt flavor. I made the mistake of not using reduced sodium stock, and the result is a bit salty.which is a lot to say for me who loves salt. Great soup, used the advice of others and added some celery and carrots. I will definitely make this again (w/low-sodium stock!). I also added a carrot, a celery stalk and used an entire jalapeno - not hot at all. I ended up adding some water and pasta at the end just to soak up some of the salt - but first pureed it with my immersion blender. Totally ignored OPUSDOODLE's advice - MISTAKE! Regular chicken stock - in conjunction with the smoked ham hocks that I used instead of bacon - made it *way* salty. ![]() Otherwise, I followed the recipe nearly exactly and it all wound up going together weirdly very well. In a similar vein, I thought it might be nice to add some of the leftover turkey and even some of the leftover gravy to thicken it up. I made this soup a few days after Christmas and had a bunch of leftover turkey stock I wasn't sure what to do with. This is a good recipe that can accept modifications to accommodate other vegetables.Įrm, I'm not sure how qualified I am to write a review on this considering the changes I made to it, but I'll post it here to potentially give people some ideas, anyway. Has anyone tried using a salt free chicken broth? That makes it so much easier to adjust the flavors. Next time, will probably use ham hocks instead of ham bone. I used less water, cooked the beans without soaking, added a ham bone. After soaking beans put it in slow cooker with enough low sodium stock to cover everything, high for 6 hours. Made with butternut squash instead of red pepper, Canadian bacon instead of regular, added more cumin, and added to celery ribs (whole took out when finished). I also added one can of the Ro-Tel diced tomatoes & green chilies. I also added 1/4 cup good dry sherry that I tossed in while the veggies were cooking. ![]() I added diced carrots and celery and extra garlic. This was delicious! I did use a few of the other reviewers suggestions. The best black bean soup I have ever made. A tablespoon of sherry or port in the bottom of each bowl, just before serving, is a nice addition. This is an excellent recipe - much better than those that call for canned beans and and way too much salt. Yes, great black bean soup! I made it in a pressure cooker and the whole thing, with dry beans, no soaking and cooking, took 40 minutes.
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