SAVORY WAY: Black Bean Soup For A Crowd

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* Exported from MasterCook *

 

Black Bean Soup For A Crowd

 

Recipe By : The Savory Way by Deborah Madison, page 108

Serving Size : 40 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

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***THE SOUP***

5 pounds black beans

5 medium onions

diced into small squares

4 large garlic cloves -- chopped fairly fine

64 ounces canned peeled tomatoes -- chopped

the juice reserved

3 chipotle chilies -- minced or pureed

OR 1/4-1/2 cup smoked chili salsa

(see separate recipe)

2 large cilantro bunch

2 tablespoons salt

***THE GARNISHES***

grated Muenster or Monterey Jack Cheese

sour cream

chilies pequins or other small dried red

chilies

 

Makes 4 gallons, serving 40 to 50

 

At some point almost everyone has to cook a large quantity of something

good, hearty, and cheap. It might be for a benefit, a work party, or a

large family gathering. All kinds of occasions present themselves, and

with this recipe you will be prepared. This soup is untaxing to make; it's

certainly hearty and good; and it's inexpensive. Sour cream and cheese are

delicious additions to the soup, but it also tastes fine with just some

chopped cilantro leaves scattered on top along with some small dried red

chilies pequins, which float on top of the purple-black soup looking

dangerous. Pureed chipotle chilies give it a warm, smoky taste.

 

Once made, the soup can be allowed to cool to room temperature and then

refrigerated for one or two days until needed; the flavors will be even

better. Outside of the long simmering time, it takes only about 25 minutes

to put the soup together. However, allow for as long as an hour or more

for it to come to a boil. This recipe can be divided with no problem, and

a scaled-down recipe to feed six follows.

 

Sort through the beans, remove any pebbles, and rinse the beans well in

cold water. Put them in a 4-gallon pot, cover with cold water to about 4

inches from the top, and bring to a boil. (Setting the pot on a

Flame-Tamer will allow the beans to cook slowly without sticking to the

bottom.) When the beans finally come to a full boil, they will give off

some foam. Skim it off: then add the onions and garlic.

 

Lower the heat and cook until the onions have softened, about 15 minutes

then add the tomatoes and their juices, the chipotle chilies, to taste, and

half the cilantro. Occasionally give the beans a stir. Cook for 1 hour;

then add the salt and continue cooking until the beans are soft, another 30

minutes or possibly longer, depending on the beans. Once they're cooked,

stir in the remaining cilantro, taste for salt, and garnish as desired

 

 

 

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