Easy Black Bean Soup Recipe (2024)

FAQs

Should I soak black beans before making soup? ›

In the course of his testing, Yonan found that soaking only cut down cooking time by 25 to 30%, and it also had real drawbacks. "You lose a lot of flavors when you soak them," Yonan says. "I've never had a pot of black beans as good soaking as when I don't soak them.

Stir together cornstarch and water in small bowl until combined, then gradually stir about half of the cornstarch mixture into the soup; bring to boil over medium heat, stirring occasionally, to fully thicken.

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.

For soups, stews and anything else liquidy, feel free to use the whole can — just keep in mind that you'll be adding more liquid than if the recipe calls for drained and rinsed beans.

What happens if you don't soak the beans before cooking? 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.

Turn the heat to low and cover, stirring the beans occasionally. Don't let it reach a boil. Cook soaked beans for about 45 to 60 minutes and unsoaked for about 50 to 65 minutes. Check the beans for doneness by mashing them against the side of the pot.

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.

The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several serious medical conditions and help your body to process calories more effectively.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Savoriness can come from other ingredients besides salt. (Especially if you need to watch your sodium intake.) Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup. (Here's what umami means.)

Not adding aromatics

If you cook beans in just water, you could be missing out on an opportunity for flavor development. Almost all food can benefit from adding aromatics during the cooking process. Cooking dried beans with just salt and water is fine, but they are going to taste rather plain.

Cook the Beans Correctly

Avoid adding salt or acidic ingredients, like tomatoes or vinegar, until the beans are fully cooked, as these can toughen the beans and make them bitter.

Soaking beans at room temperature promotes fermentation (and yes, the beans get gassy) resulting in (you guessed it) a sour smell.

Overnight soak: Place beans in a pot and cover with water by about 2 inches. Add 2 tablespoons of kosher salt per pound of pounds, and allow them to soak for 4 to 12 hours, or overnight. Drain and rinse before cooking.

First, rinse and sort the dry black beans. Remove any debris such as stones. If soaking, cover black beans in water by about 4″ and soak for 8-24 hours. They'll soak up quite a bit of liquid.

Here's a secret you may not know: You don't actually have to soak your beans at all. Just add them to your pot and plan on cooking your recipe for another hour or two beyond the usual cooking time. Keep an eye on the level of liquid, adding more water, broth or stock if the pot looks dry.

Soaking beans can help improve the texture of the final product once the beans are cooked and reduce the gas produced when the food is being digested. But it isn't necessary to soak them. To cook beans without soaking them first, follow these steps: Sort and rinse your dried beans.