Comments on: black bean soup + toasted cumin seed crema

By: Jane

Jane — Wed, 25 Jan 2012 12:51:24 +0000

Sounds quite interesting. Will try this black bean soup for sure!

By: deb

deb — Sun, 22 Jan 2012 21:12:49 +0000

Patti — The slow cooker takes more time, but it allows you to set it and walk away — go to work, run errands, go to bed for the night, etc. and then return to a fully cooked dish. I wouldn’t, of course, leave my apartment if the stove was on. I don’t have experience working with a pressure cooker (I don’t have one) but I do understand that they speed things up.

By: Patti

Patti — Sun, 22 Jan 2012 18:52:35 +0000

Maybe I’m missing something but whats the deal with the slow cooker and this recipe (or cooking any beans)? Does it make the beans taste better than if you had soaked and cooked? And why not cook this in a pressure cooker which would be much faster?

By: Ryan

Ryan — Wed, 18 Jan 2012 02:50:22 +0000

I used this recipe for a mexican dinner party i threw this weekend, but made a few changes. I smoked a few chickens with hickory chips and took their bones to make a smoked chicken stock. I used that stock in place of the water. Then I served the soup with the pulled smoked chicken meat i saved. Hands down it was the best black bean soup I’ve ever eaten. Thanks for the recipe!

By: mickie

mickie — Wed, 28 Dec 2011 04:10:46 +0000

I made this tonight – delicious! I was hunting around for a recipe at 5pm, though, so I used canned beans (sorry. Will do dried beans next time) but it was still fabulous! I also added some carrots for extra veggies. The kids LOVED helping to grind the cumin in the mortar. This will be added to the menu list for meatless monday!

By: Lindsay C

Lindsay C — Sat, 17 Dec 2011 17:36:39 +0000

Deb and friends~ Wanted to pass along that these are my go-to beans for everything, not just soup. My favorite is to use them in huevos rancheros or tacos. Thanks Deb!

By: Laura

Laura — Sun, 13 Nov 2011 00:30:28 +0000

I soaked my beans overnight in an attempt to ensure a faster cooking time (and decreased the water by about 3 C), and it still took 6 hours on high in my 6 quart Hamilton Beach SC. Great soup, though! I threw in some extra dried chipotle at the end to spice it up some more, and I added some lime zest to the cumin seed crema. Great combination!

By: Lorri

Lorri — Wed, 09 Nov 2011 00:46:10 +0000

My cheap grocery store beans cooked in three hours on high in my 6 qt Crockpot. I do think I will add less water next time as the final soup tasted a little watered down. We ate the soup as a main course with cream biscuits. Great for a winter day! Thanks again, Deb!

By: Ilse

Ilse — Sun, 06 Nov 2011 00:21:44 +0000

We eat a lot of black beans in Guatemala, and I have found out that a great way to prepare them is by soaking them overnight. Then I wash them and cook them with garlic and onion in a pressure cooker for 40 minutes and they turn out tender and delicious. It is recommended to add salt after cooking them :)

By: Leslie

Leslie — Wed, 05 Oct 2011 03:01:04 +0000

Hi! I am new to SK and obsessed! Potential rookie question: this soup looks amazing but I don’t have a slow cooker. Any advice on how to make this in a pot on the stove? Many thanks and much appreciation.