Black bean soup with salsa and jalapeño corn-bread muffins from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 128) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KennethJames on November 13, 2019

    Mark Bittman addresses cooking dried beans quickly (if not overnight) in his new book: Dinner For Everyone https://www.eatyourbooks.com/library/188181/dinner-for-everyone-100-iconic on page 82. I have tried his method several times and the results are excellent.

  • chefmichael on November 13, 2017

    Made this yesterday and it's a very good, high flavor dish, albeit with a fair bit of chopping prep to reach small dice. That said I did run into a problem that I've encountered before: after 2.5+ hours of boiling the beans at the recipe stated med-high heat, my beans were not fully tender. I also ended up having to add another ~6 cups of water to keep enough liquid in the pot to even hope to get the beans cooked to tender. I think I know why this happens. The chicken broth I used (like many I am sure) contains salt. I do not know why, nor do I wish to debate whether this is scientifically true or not, but I have read and encountered several times in the past recipes like this where my beans never get fully tender if cooked with salt early in the process. To work around this you might consider starting with some kind of no-salt broth or stock.

  • bloncosky on February 13, 2012

    One note about the corn-bread muffins, they need some sugar 2-4 tbs to make them good. Otherwise it is a fine cornbread recipe.

  • bloncosky on February 13, 2012

    Canned beans can be substituted in this recipe, if this is the case you only need 4 cups (1qt) or so of chicken stock. Andouille sausage can be used instead of the bacon and (2) cups of corn can be added to change up the recipe.

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