Black Bean Soup

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This recipe was great! I loved how it calls to puree 1/3 of the beans to thicken up the sauce... it really seperates it from other boring black bean soup recipes. If you didnt soak your beans overnight(which i didnt wanna wait! try a quick soak method using your pressure cooker.... it only took 5 extra min. and my beans were perfectly tender after following this recipe exaclty. Love Tylers Ultimate havent had a bad meal from the show yet!

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I agree with everyone...soak beans overnight or buy canned beans if you don't have the time. This black bean soup was AWESOME! The jalpeno pepper with the seeds provided just enough heat without being overwhelming. I blended 1/2 of the soup instead of just 1/3. The lime sour cream is a wonderful topper for this soup. My family truly enjoyed this recipe and it was better the next day as leftovers too.

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I pondered how to rate this recipe. The people at food network MUST do a better job of writing up these recipes. The ingredients for this recipe wasn't to pricey but sometimes they screw up recipes where your spending $50 or more on ingredients to make whatever your trying to make. This is beyond frustrating. Sometimes you don't know if you should rate a recipe as aweful (when its actually a good recipe because the people at foodnetwork screwed up the chef's recipe. Maybe they should make the chef write their own recipes. I don't know but they need to do something to correct this situation. If you make this recipe without soaking the beans overnight this recipe is going to be absolutely aweful. Your going to have "hard" bean soup. With that being said i soaked hte beans overnight and i still cooked the soup for 3-3.5 hours because the beans were still tuff afer 2 hours. Newbie cooks would not know they had to soak the beans before cooking

Ok with that behind i thought the soup was ok. Not much different than the other bean soups ive tasted in the past. The only slight modification i made to it i made was to use chipotle rather than jalapenos. Also after running an immersion blender through the soup it wasn't quite thick as i like so i just used a little masa harina + water to thicken the soup up a little more.

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Just got done making this for the second time, here's the adjustments I made in order to spend less prep time and taste was fantastic.

Don't puree the veggies, just chop them fine, they will dissolve.
Simmer for five hours, not two, if you didn't plan ahead with bean soaking.
Once the soup is ready, throw the ham hock in the garbage. The first time I made this I could barely eat it because the visual of the pig knuckle was revolting despite the great taste it provided.
I forgot to buy a jalapeno, so I used about a 1/2 teaspoon red pepper flakes, provided a wonderful kick.
Also didn't have limes, so just used some creme fraiche and sprinkled a little chopped cilantro on top for flavor and color.

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Since I know that beans must be soaked overnight, I had no problem.
I also noted that bay leaves were not on the ingredient list, but in the recipe ? big deal.
Before you start any recipe, you should always read through it at least once, so you know how to plan.

I did not seed the jalapeno as I like it hot, so it was quite mild (for me, making it good for company (not everyone likes it hot!.

Absolutely LOVE the lime sour cream. It totally makes the dish (that and a margarita made with the rest of the lime juice.

I will make this again.

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It still amazes me how the FN doesn't have a quality control person who verifies the recipes on the website vs. the actual cooking show. I'm glad that I took notes while watching the program.

Normally, I read the reviews before trying a new recipe but I didn't think this recipe was too complicated. I'm glad that I read the instructions on the bag of black beans because everyone else had a problem with the beans not being tender (I soaked mine for 8 hours.

Your house will instantly smell wonderful once the cumin and oregano hit the olive oil in the pot. My only true complaint is that it needs a little heat. Next time, I will not remove the ribs and seeds from the jalapeno and maybe I will use two instead of one. I will find some ways to improve on a good recipe. The lime creme was delicious! I also served my soup with grated cheddar cheese and Fritos Scoops. It was a satifying meal.

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This is a good recipe. With beans it will always be better if you soak overnight, the quick soaking sometimes works others do not (probably due to the variety/quality of the bean. The cuban version of this is just like this without the cilantro. One note to the reviewer that indicated this freezes well, there was a famous restaurant in Havana where they freezed all black beans for a minimum of 30 days. It improves the flavor - you can freeze for months and they will be fine.

Gustavo, Miami FL

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This was really GOOD soup, I just had leftovers, yum! I did use canned beans, because I had them so I didn't cook as long. The sour cream,,,fabulous!

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Soak the beans for about three hours , then the recipe is totally delicious. The secret is the Sofrito and putting the spices in the oil at the very beginning. Great flavor and consistancy along with a very easy recipe. Will make it again and again.

Rick C.
Fort Myers, Fl.

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This dish rates 5-stars if the recipe was written correctly. There is no way dried beans right out of the bag will cook tender in two hours; however if soaked overnight, they are easily fully cooked in an hour to an hour and a half. I also skipped the food processor chopping bit and just chopped my veggies up fine. In two hours the veggies more or less dissolve in the soup stock and get pureed anyway. I doubled the recipe to two pounds of black beans because this freezes nicely. I soaked the beans overnight, then rinsed and cleaned. I added the stock, ham hock, seasonings and chopped veggies, and brought it to a boil then reduced the heat to a simmer for one hour. I then added the soaked black beans and simmered for another hour at which time I removed the ham hock to let cool, while continuing to simmer the beans for another thirty minutes. When the ham hock is cool enough to handle, I pulled the meat and added back to the soup after the puree bit. I you are in a hurry, this soup is ready in 45 minutes if you use a pressure cooker. With a dollop of creme this is FANTASTIC!!! A REAL COMFORT FOOD!.