Best Venezuelan Black Bean Soup Recipes

VENEZUELAN BLACK BEAN SOUP

Steps:

• Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
• In a large pot add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
• Transfer the beans to your slow cooker. Make sure to have enough water to cover by about an inch. Cover and cook for 8 hours on low.
• When slow cooking time ends, set the pot in "stovetop" mode on low. Add the salt and sweet mini peppers. NOTE: if your slow cooker does not have a saute or stovetop mode, you can transfer the tender beans to a pot to finish them.
• In a blender put the oil, onion, and garlic. Blend on medium speed until everything is well combined.
• In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
• Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
• Garnish with cilantro if desired and serve hot.
• Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
• In a large pot, add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
• Transfer the beans to a large pot. Make sure to have enough water to cover by about an inch. Cover and cook over medium heat for about 2 -3 hours, or until the beans are tender. You might need to add more water during the cooking process, so be sure to stir occasionally and check the water level.
• After the beans are tender, add the salt and sweet mini peppers.
• In a blender add the oil, onion, and garlic. Blend on medium speed until everything is well blended and smooth.
• In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
• Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
• Serve.

VENEZUELAN BLACK BEAN SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
• Discard bay leaves from the soup. Serve with croutons.

PRESSURE COOKER BLACK BEAN SOUP

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

VENEZUELAN BLACK BEANS

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan; add water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender., Drain beans and reserve 2 cups liquid. Return beans and reserved liquid to Dutch oven. Stir in remaining ingredients. Remove half of the bean mixture and mash well; return to the pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans reach desired consistency.