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Nutrition Facts

Serving Size 1 (643g)

Recipe makes 6 servings

Calories 264
Calories from Fat 101 (38%)
Amount Per Serving %DV
Total Fat 11.2g 17%
Saturated Fat 3.5g 17%
Monounsaturated Fat 4.8g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 12mg 4%
Sodium 1213mg 50%
Potassium 739mg 21%
Total Carbohydrate 24.8g 8%
Dietary Fiber 8.1g 32%
Sugars 2.7g
Protein 16.2g 32%

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Black Bean Soup

Recipe #43363 | 2¾ hours | 45 min prep | add private note
Barb Gertz

By: Barb Gertz
Oct 16, 2002

These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD'S GRILL' in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
  2. 2
    Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
  3. 3
    Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
  4. 4
    Cook until vegetables are tender, stirring occasionally, about 10 minutes.
  5. 5
    Add chili powder, cumin, cayenne and pepper.
  6. 6
    Stir until aromatic, about 1 minute.
  7. 7
    Add beans and broth.
  8. 8
    Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
  9. 9
    I have used more broth to make it a soup.
  10. 10
    Season with salt.
  11. 11
    Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

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Featured Reviews for This Recipe

From: Cook In Southwest

On Jun 16, 2009

I made this with beef broth and cut it in half, as it was just me eating and 3 servings = 3 meals. I'd say it has all the right ingredients for a tasty soup, but somehow ended up just ho hum. It wasn't bad, mind you, but neither was it spectacular. I doubt the chicken vs. beef broth would make any difference, as the flavor of the broth was overpowered 100% by the black beans. I didn't mind eating it, but I won't be making this again. Looking for something with a bit more pizazz in a black bean soup. . . If the left-overs are better than the fresh, then I'll edit this review when I've eaten the soup again. (Soup is funny that way. Sometimes it surprises you on day 2.)

0 people found this review helpful

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  • From: JAG0913

    On Feb 18, 2009

    Delicouse! It got spicier as the days went by. Yummy thanks.

    0 people found this review helpful

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    From: chia

    On Jan 16, 2003

    i could swear i reviewed these when i first made them. this is THE recipe for black beans. i reserved half of the beans to serve with rice, and added 4 c of stock to make a soup with the rest. this will permanently replace my old recipe

    3 people found this review helpful

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  • reviewer icon

    From: Chef Kate

    On Jan 6, 2005

    The beans are delicious! I made only a few changes (oh those cooks who can't just follow a recipe). I used turkey bacon and a little olive oil instead of regular bacon, hot peppers we grew this summer instead of the jalapeno, and no bay leaf (only because I was out). I think my beans were old because it needed more time--but really good, with a lovely velvety texture and great flavor. Thank you!

    2 people found this review helpful

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  • Read all 21 reviews

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