Best 5 Bobby Flays Black Bean Soup With Crema And Three Relishes Recipes

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**Black Bean Soup with Crema and Three Relishes: A Culinary Symphony of Flavors**

Indulge in a culinary journey with Bobby Flay's Black Bean Soup, a symphony of flavors that will tantalize your taste buds. This hearty soup is a delightful fusion of textures and tastes, featuring tender black beans simmered in a rich broth infused with aromatic spices. Served with a dollop of tangy crema and a trio of vibrant relishes, this dish is sure to be a hit at your next gathering.

The first relish, a refreshing Mango Salsa, bursts with sweetness and acidity, complementing the soup's savory base. The second, a zesty Corn and Tomato Relish, adds a pop of color and a burst of freshness. And finally, the third relish, a spicy Avocado and Red Onion Relish, brings a touch of heat and a creamy texture, completing the flavor profile of this extraordinary soup.

With its bold flavors and vibrant presentation, Bobby Flay's Black Bean Soup with Crema and Three Relishes is a culinary masterpiece that will surely impress your dinner guests. So gather your ingredients and embark on this flavor-filled adventure today!

Let's cook with our recipes!

BOBBY FLAY'S BLACK BEAN SOUP



Bobby Flay's Black Bean Soup image

Lots of spice in this one, just as Bobby is known for. I clipped this out of our newspaper which credits Bobby Flay's Mesa Grill Cookbook.

Provided by PrimQuilter

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium carrot, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup red wine
3 (15 -16 ounce) cans black beans, drained and rinsed
3 jalapenos, chilies roasted, peeled and seeded
1 poblano chile, chilie roasted, peeled and seeded
4 cups low sodium chicken broth or 4 cups water
2 tablespoons fresh lime juice
kosher salt
pepper, freshly ground

Steps:

  • Heat olive in in a medium saucepan over medium heat.
  • Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
  • Add wine, bring to a boil and cook until reduced by half.
  • Add beans and reduce heat to medium.
  • Add chilies and broth and simmer for 30 minutes.
  • Remove from heat and add lime juice and salt and pepper to taste.
  • Using a blender or food processor, puree half of the soup and return it to the pot.
  • Bring to a simmer before serving.
  • Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.

Nutrition Facts : Calories 399.8, Fat 6.7, SaturatedFat 1.2, Sodium 60.3, Carbohydrate 58.2, Fiber 19.4, Sugar 2.4, Protein 22.7

BLACK BEAN SOUP



Black Bean Soup image

Provided by Tyler Florence

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound dried black beans
4 cloves garlic
2 onions, roughly chopped
1 green bell pepper, seeded and roughly chopped
1/4 bunch fresh cilantro
Extra-virgin olive oil
2 sprigs fresh oregano
2 tablespoons ground cumin
1 smoked ham hock
1 jalapeno, split
1 3/4 quarts low-sodium chicken stock
Kosher salt and freshly ground black pepper
1 cup sour cream
2 teaspoons lime zest
Lime wedges, for garnish
Cilantro sprigs, for garnish

Steps:

  • Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
  • Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
  • When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
  • Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
  • Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH



Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 26

1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows
Avocado Relish, recipe follows
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Steps:

  • Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
  • Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
  • Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
  • Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
  • Combine all ingredients in a small bowl and season with salt and pepper.

LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD



Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread image

Provided by Bobby Flay

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 46

1/4 cup olive oil
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon dried Mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
Dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
Chopped cilantro leaves, for garnish
Cumin Crema, recipe follows
Avocado Relish, recipe follows
Red Onion Relish, recipe follows
Fry Bread, recipe follows
1 pint creme fraiche, Mexican crema or sour cream
1 tablespoon ground cumin
1 tablespoon fresh lime juice
Salt and freshly ground pepper
2 tablespoons canola oil
2 red onions, finely diced
1 tablespoon minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro leaves
4 Haas avocados, peeled, pitted and chopped
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
Salt and pepper
3 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons dry milk powder
2 teaspoons salt, plus more for seasoning after frying
5 tablespoons cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying

Steps:

  • Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
  • Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
  • Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
  • Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
  • In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
  • Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
  • Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
  • Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

TUSCAN DELIGHT SOUP - BOBBY FLAY



Tuscan Delight Soup - Bobby Flay image

This recipe is very gourmet and is from Bobby Flay on FoodNetwork. A little work, but well worth it. Mostly vegetables and very hardy, it is even better left over! I use store-bought croutons, either Italian or Garlic/Cheese to top it off and a little Parmesan.

Provided by mewmew

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1 large red onion, chopped
2 stalks celery, chopped
4 garlic cloves, chopped
2 large carrots, diced
1/4 lb pancetta (even Deli ham will do) or 1/4 lb ham, of any type, thinly sliced (even Deli ham will do)
1 small zucchini, diced
1/2 head cabbage, sliced
1/2 bunch swiss chard, washed and finely sliced
1 large potato, cut into 1/2 inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprigs, 4 thyme sprigs, 1 bay leaf, bunch parsley)
1 (14 ounce) can cannellini beans
1 cup spinach leaves, washed and coarsley chopped
salt and pepper

Steps:

  • Heat oil in a 4 quart pot; add the onion, celery, garlic, carrot and ham and cook until soft.
  • Add the cabbage, chard, potato, zucchini, water, broth, tomatoes and bouquet garni.
  • Bring soup to a gentle simmer and cook for 15 to 20 minutes.
  • Place half of beans (1-1/2 cups) in a food processor and process until smooth.
  • Add the puree and the whole beans to the simmering soup.
  • Simmer the soup for about 5 minutes.
  • Add the spinach and cook for another 2 minutes.
  • Season with salt and pepper to taste.
  • You may adjust the consistency by simply adding more water.
  • Ladle the soup in bowls, garnish with croutons and cheese.

Nutrition Facts : Calories 219.4, Fat 6.3, SaturatedFat 1, Cholesterol 1.8, Sodium 183.3, Carbohydrate 33.5, Fiber 7.6, Sugar 7.1, Protein 9.7

Tips:

  • Soak the black beans overnight: This will help to soften them and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor and texture to the soup. Some good options include onions, carrots, celery, bell peppers, and corn.
  • Add some spices: Cumin, chili powder, and oregano are all good choices. You can also add a bay leaf for extra flavor.
  • Simmer the soup for at least 30 minutes: This will help to develop the flavors and make the soup more flavorful.
  • Top the soup with your favorite toppings: Some good options include crema, sour cream, avocado, cilantro, and salsa.

Conclusion:

Bobby Flay's black bean soup is a delicious and easy-to-make recipe that is perfect for a quick and healthy meal. With a variety of flavors and textures, this soup is sure to please everyone at your table. So next time you're looking for a tasty and satisfying soup, give Bobby Flay's black bean soup a try. You won't be disappointed!

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