ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN
Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats. This has flavor to the max: Chorizo, Serrano peppers, chipotle peppers in adobo sauce, cumin, avocado, cilantro, lime... Adapted somewhat because I like to check off as I go. More at: http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html?ref=daily-title To use canned beans, 1) drain and rinse 2 28-oz. cans of black beans; 2) skip step 2; 3) skip Step 15, use Step 16 to reduce broth to 1 quart instead of 1 1/2 quarts; and 4) add beans in step 17, and reduce cooking time to 30 minutes (step 19).
Provided by KateL
Categories Stew
Time 7h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- ADVANCED PREP FOR BEANS:.
- DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
- CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
- PREPARE CHICKEN:.
- The next day, season chicken with salt and pepper on all sides.
- Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
- Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
- Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
- Remove chicken from pot with tongs and set aside on a large plate.
- COOK CHORIZO & PEPPERS:.
- Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
- Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
- Add cumin and cook, stirring, until fragrant, about 30 seconds.
- Add chopped chipotles and their sauce. Cook, stirring until fragrant, about 1 minute.
- (IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
- (IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
- Drain and rinse black beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
- (IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
- (IF USING CANNED BEANS) The cooking time should be 30 minutes.
- Remove and discard bay leaves and skins from chicken.
- Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
- If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
- Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.
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Pubg Topsd
[email protected]This soup is so easy to make and it's so delicious. I will definitely be making it again.
Bernard Campbell
[email protected]I'm not a big fan of spicy food, so I made this soup with mild salsa. It was still delicious.
Dirils Ertugral
[email protected]This soup is a great way to use up leftover vegetables. I always have some leftover vegetables in my fridge, so this soup is a great way to use them up.
Abdi Mustafe
[email protected]I'm allergic to gluten, so I made this soup with gluten-free ingredients. It was still delicious.
Rakshya Rijal
[email protected]This soup is a great way to save money. It's made with inexpensive ingredients and it makes a lot of servings.
Stephine Murray
[email protected]I froze some of this soup for later. It reheats really well.
Victoria Sanchez
[email protected]This soup is a great meal-prep option. I make a big batch on the weekend and then eat it throughout the week.
abrar ullah
[email protected]I love that this soup is so versatile. You can add or remove ingredients to suit your taste.
James Toni
[email protected]I'm on a diet, so I made this soup with low-fat ingredients. It was still delicious and satisfying.
Threedee
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love it!
Ann Heyes
[email protected]I'm a vegetarian, so I made this soup without the chorizo and chicken. It was still delicious!
DD Daph
[email protected]I made this soup in my slow cooker and it turned out perfect. It's so easy to make a delicious meal in the slow cooker.
Sorcha
[email protected]This soup is a great way to use up leftover chicken. I always have some leftover chicken in my fridge, so this soup is a lifesaver.
Mommy forvever young
[email protected]I love that this soup is so easy to make. I was able to throw it together in no time.
Wilson Osinde
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it fills you up without being too heavy.
Muzmil Zafer
[email protected]I'm not a big fan of black beans, but this soup changed my mind! It's so delicious and satisfying.
Kuddus Mia
[email protected]This is the best black bean soup I've ever had. It's so rich and flavorful, and the chorizo and chicken add a nice depth of flavor.
omeda don monday
[email protected]I made this soup for a party and it was a hit! Everyone loved it, even my picky eaters.
Rupa Aktar
[email protected]This black bean soup is AMAZING! It's so flavorful and hearty, with just the right amount of spice. I love that it's made with healthy ingredients like black beans, chicken, and vegetables.