'Hauntingly delicious?' Perhaps it was that write-up that set this recipe up for failure. Those are some flowery words to describe a meal that is, at best, merely edible. At first, the only modifications we made to this recipe were no hamhock, more vegetables, more garlic, and the addition of chopped, fresh jalapenos as well as some chipotles and adobo. After cooking for two hours, we ended up with a soup that looked a lot like dog food but didn't have the flavor appeal that dog food might have had. To call this soup bland (even after the addition of both fresh and smoked jalapenos) would be giving it far more credit than it deserves. We added cilantro, diced tomatoes, and hot sauce - just to make it edible. There's a ton left over that's just going to go into the trash. Don't waste your time or ingredients on this one.
Smoky Black Bean Soup
From EatingWell: March/April 2011
This will probably be the most hauntingly delicious black bean soup you’ve ever tasted. The coffee adds a slightly toasty, woodsy background note. The optional ham hock adds smoky, salty ham flavor. Serve with a mixed green salad or a grilled cheese sandwich with pickled jalapeños. Recipe by Joyce Hendley for EatingWell.
12 Reviews for Smoky Black Bean Soup
I like this recipe and spiced it up in the following manner:
I added approximately 4 slices of cut up applewood smoked bacon to the veggies. I didn't use the ham hock although I'm sure it would give it more flavor. I halved the beans and coffee (I'm slowly trying more beans) and I used canned beans. I also added about a cup of spaghetti sauce and some smoked paprika and a teaspoon of sugar to cut down the acidity. I sprinkled a little lime juice at the end for extra zest also. I think using sweet italian sausage or chorizo would also give this soup a lot of flavor.
I had really high hopes for this recipe!
We added cayenne, garlic powder, salt salt salt, hot sauce.... and lots of all of those things...which made it taste ok. The coffee does absolutely nothing. I would not make this again.
I put in a ham hock, so in order to remove the resulting fat I cooked it a day ahead, let it cool, then took off the fat before gently reheating. The ham also provided the salt, so didn't need to add more.
I loved it I follow recipe but added some saizon seasoning I thought that gave it the extra kick that it needed