Black bean soup from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 95) by America's Test Kitchen Editors

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Notes about this recipe

  • consortiumlibrary on November 03, 2016

    Absolutely loved this soup. Using dried porcini gives beans a meat-free umami punch. Used water instead of vegetable broth; didn't miss it but prob would use if I had some. For more flavor, instead of pepper flakes, I microwaved 5 dried whole chile de arbol in 15 sec bursts until aromatic (45 sec) (Kenji Lopez-Alt technique), then crushed (the soup was definitely spicy but not overwhelming - use less if serving to the spice sensitive). Used crushed cumin seeds instead of ground. Didn't think I'd use cornstarch, but did and it improved texture. The recommended garnishes (not in EYB ingredient list) are avocado, lime juice, cilantro & sour cream. All but sour cream essential. Worth an extra trip to the store to get them. I'm serious!

  • macfadden on March 18, 2016

    This soup is delicious! The beans cook up quickly (about 45 minutes for me) from dry with their baking soda method without getting mushy or splitting open. It is a bit spicy from the dried chile flakes, and the mushrooms give it great flavor. The only change I usually make is using whole cumin seeds mashed up a bit in a mortar and pestle instead of ground cumin. I have also made it successfully with dried mystery mushrooms I got at an Asian grocery store, which are a much better deal than the dried porcini mushrooms the recipe calls for. I usually get about ten servings, though the recipe says it makes six.

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