Black Bean Soup Recipe - Cooking Classy (2024)

FAQs

How does Martha Stewart cook black beans? ›

Sometimes black beans can come out tasting bitter. To prevent this, be sure to use an appropriate amount of salt. This recipe calls for a tablespoon, but don't forget to taste for salt when your soup is finished and add more if desired; it will depend on how salty your bacon is, too.

Panera recently removed Black Bean Soup from their menu, saying it was a seasonal item. I think everyone can agree that Black Bean Soup is an Autumn Soup if anything, and its departure from the chain has impacted many.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Baking soda creates an alkaline environment which reduces soaking and cooking time and preserves the beans' skin. As a result, the old bean's color comes to life, keeping them vibrant instead of dull. Compared to the grainy texture offered by old beans, baking soda beans can yield a creamy and smooth texture.

Short answer: They take longer to cook. Long answer: Many people claim that soaking beans is not necessary. The argument for this method is while it does take longer to cook, unsoaked beans end up having better flavor.

Not adding aromatics

Cooking dried beans with just salt and water is fine, but they are going to taste rather plain. The Bean Institute recommends cooking beans with aromatics to get the most flavor out of them. They advise adding onion, garlic, and fresh herbs like rosemary, thyme, or bay leaf.

Garlic and onions will bolster the taste of bean soup. Be sure to take a portion of the beans and mash or purée them for extra texture. Aromatics like celery or carrot will add more complex flavor notes. Despite being expensive, both mushrooms and Parmesan cheese will add some real umami (i.e., mouth feel) to the soup.

Some varieties of black beans are naturally more bitter than others. Additionally, if the beans are old or have been stored improperly, they can develop a bitter taste. The cooking method can also contribute to the bitterness.

The cloudy liquid you find in canned beans is mostly starch and salt that may change the texture or taste of a dish. Most of our recipes call for draining and rinsing the beans to remove the excess salt and starch and improve flavor.

Did Trader Joe's discontinue black bean soup? ›

Trader Joe's discontinued their Latin Style Black Bean Soup.

The fiber, potassium, folate, vitamin B6, and phytonutrient content of black beans, coupled with its lack of cholesterol, all support heart health. This fiber helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly.

You can keep leftover black bean soup in a container in the refrigerator for up to 5 days. Black bean soup also freezes beautifully. Pour room temperature soup into a freezer container or freezer bag and freeze for up to 2 months. Make sure you label and date your soup so you know what it is!

You can dress them up as much as you'd like with seasonings and aromatics, or enjoy them as is. Canned beans are technically already cooked, but you may choose to warm them up for hot dishes or just as a standalone side.

Technically, canned black beans are already cooked, and you can use them right out of the can. Cooking canned black beans will make them taste even better. Here's how to cook beans from a can: Heat a small-sized saucepan on the stovetop over medium-high heat.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

Transfer the soaked beans to a large pot and cover them with 2 inches of water. If you're using unsoaked beans, rinse them in a fine mesh strainer before you add them to the pot. Bring the water to a gentle boil, reduce the heat, and simmer for 30 minutes, discarding any foam that rises to the surface.