Monday, October 19, 2009

Black Bean Soup with Apple

Black Bean Soup with Apple


Guess what my peeps?! It's my fall break! Can I get a Whoop Whoop! Well, actually I'm not a Whoop Whoop kind of girl. I don't believe that I've ever Whoop Whooped, or a Yee Ha'd, or any other loud crowd sound that you can think of. I'm not a loud crowd sound person. I'm the one standing there quietly, studying the loud, boisterous people like they are some kind of zoo animal. So, anyway, can I get nice dignified, smile and nod, over my fall break?!

Since it's fall, it's all about soup. My very favorite bean, the humble black bean, is always stored away in my pantry. I used to have a fabulous black bean soup recipe that I used all the time, and then I lost it. I've spent years trying to find another black bean soup recipe to call my favorite. This one today sounded interesting, and it was..interesting. I like the addition of the apples and the ginger, but the allspice was overpowering to my taste. If I make it again, I'll omit the allspice and see. Oh, and you know, it was finished with a generous splash of my pepper vinegar. And please disregard my pathetic garnishing skills. You wouldn't think it would be so hard to artistically sprinkle some chopped chives on top would you?

Black Bean Soup with Apple
Adapted from
The Herbfarm Cookbookby Jerry Traunfeld
8 Servings


8 cups water
1 pound dried black beans
6 ounces smoked bacon, very finely chopped
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 ribs celery, finely chopped
7 cups chicken stock
1/2 teaspoon dried red pepper flakes
1 1/2 tablespoons finely chopped fresh ginger
2 teaspoons ground allspice (see note above)
5 fresh bay leaves or 3 dried
~~~~~~
3 large tart apples, like granny smiths, peeled, cored, and cut into 1/4-inch dice
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons salt
freshly ground black pepper to taste
2 teaspoons sherry or apple cider vinegar
2 tablespoons maple syrup or dark brown sugar
Chopped fresh chives for garnish

(Instructions are modified, because I made it in the slow-cooker). Combine the beans and water in slower cooker bowl and soak overnight. The next morning, add enough chicken stock to make the total liquid around 8 cups. Add the rest of the ingredients through the bay leaves to the slow cooker. Cover and cook on low for 8-10 hours. About an hour before serving add the rest of the ingredients, except for the chives. Serve garnished with the chives.

18 comments:

Marjie said...

Chives don't like to do artistic on top of soup...something about it being liquid. Using apple was a good idea!

Kat said...

Enjoy your week off! I know you deserve it. It is soup and chili time here too. I made some good ole chicken soup last week and Chili on Saturday. Comfor food for those chilly evenings.
Have a good week.

buffalodick said...

I've made black bean dip, but never soup!

Grace said...

among other things, we seem to share a love for the ever-versatile black bean. this is a great twist on soup, which is definitely one of the best uses for the dark little nuggets.

Grace said...

and, may i say, YEE HAW!

Paula said...

So what is Fall Break? We don't have that in my school district here in Oregon. My niece in N. Carolina goes to year round school ... she has breaks at multiple intervals for varying lengths.

I've never had a black bean soup like this one. In fact, most black bean stuff I've had is either a chili or a Mexican style soup, so both the apple and ginger took me by surprise. And I like your little island of chives in the soup.

Hope you enjoy your time off! Will you be working at home, you know, nose to the grind stone sampling wines for our enlightenment?

Judi said...

Everything is better with apples...and bacon....and cheese....

Barbara said...

Great combo for a soup- and with sherry and maple syrup? Wow. Looks fantastic!

My Carolina Kitchen said...

I love black bean soup and would have never thought to add apples. What a clever idea.
Sam

Lydia (The Perfect Pantry) said...

I've made black bean soup with lots of fruits -- it's especially good with peaches -- but never with apples. Thanks for the inspiration; I'm going to give it a try.

Natashya KitchenPuppies said...

What an interesting flavour combo with black beans!
Have fun on you holiday!

Chris said...

I love black beans but haven't learned to master their subtlety. It's easy to overcook, over season, and under season them.

Nice sounding dish you put together here and I love the photo of the two bowls with the shallow depth of field, it really works.

Debinhawaii said...

Have a fun week off! Your soup looks good--apples are original. I have that book but have not made soup out of it yet.

a good yarn said...

I don't like beans.

Joanne said...

I think your garnishing is fine! I think black bean soup just likes to make things complicated. I would never think to put apples in black bean soup. What an interesting twist for fall!

Bonnie said...

My husband loves black bean soup. Loves it!

...and your chopped chives are just fine.

5 Star Foodie said...

black bean soup sounds so delicious with apple! Have a great week off!

Wandering Chopsticks said...

I nodded and smiled at this. I am not a whoop, whoop kind of girl either. :P