Learn the recipe for a Black Bean soup that creates the perfect, self-serve big game party bash.
Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
Equipment List:
- Colander
- Large saucepan with lid
- Large soup pot
- Pepper mill
- Immersion blender or regular blender
- Wooden spoon
- Cutting board
- Chef’s knife
- Slotted spoon
- Measuring spoons
- Rolling pin
- Pizza cutter or chef's knife
- Pastry brush
- Parchment paper
- Sheet pan or cookie sheet
- Ladle
- Liquid measuring cup
Tips:
Soak beans in 3-4 times as much UNSALTED water as the quantity of beans
Soaking beans is necessary because:
- They need to absorb some moisture in order to cook evenly
- Soaking keeps beans from splitting open
- Soaking breaks down the indigestible sugars that cause intestinal problems
- Soaking maximizes the nutritional content of beans
Quick soak vs. long soak:
For quick soak
- Bring beans to a boil for 3 minutes, and then remove from heat, cover pot, and set aside for 1-4 hours
- Drain beans and get rid of soaking water
- Rinse beans so that sugars do not remain
- Cook beans as directed
Long soak
- Soak beans in cold water overnight or for 8 hours
- Drain beans and get rid of soaking water
- Rinse beans so that sugars do not remain
- Cook beans as directed
Puff pastry:
- Available pre-made in the frozen section
- It is many-layered, consisting of pastry dough and pieces of chilled butter – when cooked, moisture from butter creates steam, causing dough to separate into many flaky layers
- Many applications, both sweet and savory – cheese straws, pot pie crusts, wrapping for encasing meats, flaky cookies like palmiers, pastries like Napoleons, croissants, pain au chocolate, etc.
Recipe Rescues:
- For a vegetarian black bean soup - omit the ham hocks for a vegetarian black bean soup, but make up for it by seasoning with extra salt.
- For a chunkier soup - only puree half of the soup in the blender and add it back in to the chunky soup.
- Other sausages to use in the Saucisson - any type of smoked cured sausage containing pork, beef, or a combination.
