Cozy Black Bean Soup Recipe | Jacques Pépin Cooking at Home | KQED
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- Опубліковано 30 вер 2024
- Jacques Pépin shares a simple and delicious black bean soup recipe. This recipe freezes well so it's a great meal prep option. Jacques suggests blending a portion to give it a creamy consistency and shares some garnish options, including cilantro, hardboiled egg, and even his wife's favorite - sliced bananas.
What you'll need:
1 lb dry black beans, 2 qt. water, 1 qt. chicken stock, 1/2 cup rice, 1/2 tsp cumin 1/2 chili pepper, salt. cilantro, 2 cups salsa, 6 cloves garlic, 1 leek, 2 cups onions, garnish.
Jacques Pépin Cooking At Home: Black Bean Soup
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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Banana ... uhuh. who am I to disagree.
A controversial choice, but we would try it!
@@kqed It would definitely make the recipe if they were sweet plantains (Platanos Maduros).
I would use plantains I think.
@@kqed unusual that's for sure
@@christianoliver3572 i'm not too sure about that
i love how gently and often he speaks of his wife, her preferences, and her history.
There was so much love and respect there.
I also truly love that!
The mark of a true master of their craft is how easily they can pass their knowledge on to other people..
Jacques Pepin is a true gift.
I always use a couple smoked ham hocks and jalapeños
My daughter and made this last night coincidentally enough we weren't sure if we are doing it right. After watching this we did !!! 😊😊 Thank you Jacque!!
God I love this man. Him and Marco Pierre White my two favorite of all time
Couldn’t agree with you more
Validation, Always put hot salsa in my black beans; and, onions a big bowl chopped up and each time I stir, I throw a pinch in.
This is reminiscence of the way that my mother cooked black bean soup growing up in Florida. In Tampa and south Florida, with its high population of Cuban immigrants, most black bean dishes are started off in a Sofrito base. This is the process of sautéing onions, garlic, red/or green peppers in olive oil. Then back beans are added to the Sofrito base with water, then boiled/simmered until tender, adjusting the liquid consistency as needed. Certainly there are as many ways of cooking black beans, as there are the cultures that bring them. This is the beauty & versatility of this bean! I would definitely use fried, sweet plantains (Maduros), but I imagine that fried bananas can work just as well in a pinch.
It’s always happy cooking with Jacques
So happy to see Jacques again!! Sorry for the passing of his wife
This is very similar to an Indian dish called Kaali Dal! I love how different cultures interpret dishes so differently. In India, this would be kept thick, and served with Roti (unleavened bread), whereas here, is is finished as a soup.
cool!
Urad sabut or Daal makhani wali daal
I make it both ways, sometimes serving it over rice. I also adjust the seasoning depending on what culture I want to accent (I always use cumin and lots of garlic though ;))
It is also mind-opening to understand how from same ingredients, but different ideas and understandings - completely different things come out. THANK GOD(s?) for nations that keep pride in their differences and generations preferences!!! Long live Indian cuisine!!! Long live French Cuisine!!
This recipe was posted on his Facebook page a long time ago. Glad to see it here where it's easier to find. It's become one of my daughter and my favorites. I'm often to lazy for the garnish but seriously people! Get over the banana hate! A touch of sweet with spicy is often delicious. Americans put ketchup on savory food and that's basically tomato jelly.
I just made this soup tonight, and I'm floored with the end result! Although it takes time to cook, it's very simple and quick to make. For garnish I used the cilantro leaves and also a dollop of sour cream, along with some Tapatio sauce. And don't forget the bananas, I consider them essential! Really, this recipe is a keeper, so healthy and flavorful. Merci mille fois, Jacques!
For my wife ❤
I would never have learned to garnish my food in a stepped out way if Monsieur Pepin had not been on television. Love this guy's ease at the stove.
oh please
This is bananas, I'd use fried plantains 😆
His wife Gloria was Puerto Rican and Cuban so we're betting this was adapted from fried plantains for sure.
Chili powder is great with black beans. Sometimes I cook black beans plain and then stir in lots of chili powder along with salt and black pepper to taste. Nothing else. I call it my vegan chili.
What about cumin????
@@joannaedwards6325 Hehe, I love cumin, and I'm not saying it wouldn't be good with it, but the earthy flavor of the beans tastes really good with just the chili powder IMHO.
@@ScottLuvsRenFaires
Sounds good 👌
try to add fresh juice from half a lemon or one lime, on top of this chili-beans. We do similar thing with Chickpeas (Hummus) but we mix chili powder with cumin, and lemon juice - its something you just can't stop eating. Healthy and all, still - real food.
@@joannaedwards6325 Chili powder is a spice blend that has cumin in it. But I prefer much more cumin in mine, so I use mainly cumin and add the other spices separately, like ground cayenne, bottled hot sauce, etc.
Wow. Such simple ingredients that turned out such a decadent dish. Gotta admit the banana garnish threw me for a loop though. I'm always looking for new soup recipes and this one I will make! Thank you chef!
I believe you could use fried plantains to garnish as well. That's definitely a Central American influence.
Jack picked up a lot from his wife. And it's very nice that he incorporated her style of Latin cooking. In that way, Chef Pépin is a real American.
Wow that looks like amazing comfort food. What a great video!
Oh, wow. This is my next culinary project.
This looks delicious. Thank you, Chef Pépin. Now I know why my black bean soup is never very good!
This man is an American treasure.....
Its such a joy to watch you cook, thanks a lot Jacques for all the recipes, they are always very delicious.
What an entirely lovely recipe! I serve mine topped with slices of roasted sweet potato!
I'm also not sure about the banana, but I love that he makes it that way for his wife with no judgment. I think I would like his egg and onion better myself.
It looked delicious. He is a Master. I’ve never made with leeks, but now I want to try. I sometimes cook the black bean soup with a ripe plantain. In addition, I like a few bay leaves; remove before eating.
If you gave me a thousand guesses i wouldn't have guessed banana was going in next. Jacques rules!!!!
I'm Cuban/Puerto Rican. My mom is Puerto Rican and makes the best black beans on Earth. But she doesn't make black bean soup.
Thank you Jack, for another gift to mankind 👍
Thanks for the recipe! ❤
I thank God for Jacques Pépin.
I wouldn't cook beans from dry but I have a few cans. I'm going to try this recipe because it looks wonderful. As always, thank you, Chef Pépin.
I used to make them in the crock pot.
@@L.Spencer Did you use the same ingredients & at what temp (high or low) & for how many hours? Thanks.
@@L.Spencer would like to know too
Hispanics do it all the time. Canned beans is for white people Lol no flavor
In the event that you’d like to cook them from dry, soaking them overnight greatly reduces the cooking time (I started cooking from dry in order to make them salt free.)
The rice bit I’ve never seen before. Adding rice in with dried beans to cook for 2+ hours, where it’s essentially slop. I suppose it adds flavor, but I would serve with rice separately.
Adding that small amount of rice thickens the soup some and adds a certain creaminess. I often still serve the soup with a scoop of rice in the middle of the bowl. I saw the same rice technique in a garlic soup recipe which I’ve recently adopted. It does a similar job of thickening that soup up too.
Rice cooked that long would break down and help thicken the soup. Potato is sometimes used to thicken pureed soups.
I just made it and it’s the best I’ve ever had. Love the touch of heat from the salsa! ❤❤❤ Full of flavor and so fresh! Added the banana too. I’ll be doing that from now on!
Happy cooking!
I love revisiting your recipes. Thank you.
With onion sandwich I put smoke salmon and tomatoes... much better!
His love for wife is very evident and sweet🙂. Banana on a bean soup😮. Food cultures across the globe are so fascinating
Sensacional! I will do tomorrow.
Wow. I have to try this. You are the greatest chef of all time, Jacques.
I love Jacques but there is nothing Cuban about this recipe!
Leeks are not Cuban?
I was raised to never salt beans till they are cooked as it makes beans not get soft .
Same here, but I’ve tried Chef Jacques recipe several times now and found that they softened up beautifully and cooked evenly - at least that’s been true of all the times I’ve done this recipe. I recently soaked and cooked some red beans which didn’t cook evenly, but I don’t think it was due to my salting them. It seems that they were of mixed varieties/ages in the package (Goya brand)
Cuban style-onion, garlic, green pepper, Cumin, Oregano, (optional- 1 chopped mexican corriander leaf-culantro) at the end, a little sugar, 1 tbsp and a splash of vinegar.
I love how normal his kitchen is.
Merci, Jacques! We love you!!! ❤️
Other possible garnishes: avocado, splash of lime juice, sour cream or greek yogurt, scallion
I ENJOY , ALWAYS
OMG just when I thought it couldn’t get any better he kept adding all these things! DELICIOUS!
You can see an umbrella on the plates because an umbrella is called a "pépin" in popular french language 🙂
I love his cooking, but i really wish his microphone was turned down a couple clicks. Call it misophonia or whatever, but i dont need to hear every breath he takes 😅
plantains not bananas and you would fry them traditionally or grill them. soaking is best also. as beans need to metabolize 2 indigestible enzymes that can only be done with an overnight soak in hopefully salted water. And plus soaking makes the beans a little softer, and not so hard almost crunchy like..
Magic!
I'd be inclined to use a pressure cooker to shorten the cooking time, though..!
I have cooked a version of this from one of Jacques old cookbooks, which uses potatoes instead of rice, and it is fantastic. It is the best black bean soup I've ever had.
Do you wash the rice? Thanks for sharing. I love soup.
I never thought to cut the egg one way and then another in an egg slicer. The egg slicer has an oval-shaped divot implying the expected orientation of the egg, and then like a robot I just do it that way and call it a day.
You’re not supposed to salt bean water until the end!!!!
Jacques pepin says salts the bean water before it's cooks...you salt the bean water befire it cooks!!
@@billchestnut6519
Wrong!
Add at the end to keep beans creamy and soft. Too early will increase cooking time and stiffen the beans.
Oh my! I hate Cilantro. It taste like perfume/chemicals.
a dry bean to fully cooked in 1hour? lol no fkn way. Most people soak the beans for at least 4 hours then cook for an hour.
This was a great recipe and very easy to make :)
Sounds good I bet fried plaintain would be good maybe 😊
Careful when you eat this, be sure to not be in a office environment two hours afterward. 😂
I garnish my black bean soup with goat feta.
I prefer onion and sour cream garnish. Sometimes vinegar.
I made this and it has a bitter taste and I can't figure out why.
Many Colombians eat their soups with bananas too. :)
I love black beans, this looks great.
Put bananas on your bean soup. I dare you.
I double dare you. 😅
I do a pound of beans too. They freeze well.
Shouldn't that be plantains. ? LoL
I never thought of adding banana. Oddly, I think it sounds good. I will need to try this.
Let us know how it turns out!
😍Yummmo❤️
Thank you Jacques ⭐⭐⭐⭐⭐
5:02 that poor banana, look how scared it is!!!
Hey Jack, when pouring the soup, if you pour with the spout on the top of the box instead of the bottom of the bottom box, you will get less spatter.
One for me...
Cilantro has a soapy taste....no
Damn, that actually looks GOOD ASF!
Parjai ji ne rajma change banaye, te chawal pull gaiyaan
i like bananas with my food when i'm too lazy to fry platanos. jacques is the man. 🍌
“Part of my wife background: Cuban and Puerto Rican.” God bless you Jacques, I know you’ll need it 😂
Chilly October, so it’s black bean soup today. I’m back for a recipe check. Glad I looked in, I’d forgotten the chicken stock (I usually make mine vegetarian, but not this time), I soaked my beans overnight so my cooking time will be shorter. I’ll garnish with egg, avocado, cilantro and sour cream. 7:30am. It’ll be ready for lunch (and leftovers will be even better on the weekend ;))
Jacques, This is my next try. Two weeks ago, I made your Vietnamese Cured Salmon Bites. WOW! The crowd went wild. Also, received three requests for the recipe, and not to overshadow my mentor, I sent them to your online video. They are all in their early twenties, so another generation carries forward your wonderful recipes. Bon appetite!
Three was a good restaurant in Vegas (yes believe it or not) that served like this but a dash of sherry on top - very good.
I’ll have to try this. I opened some nice sherry recently to make a mushroom sauce, I’ll have to try it with a splash. (Do I still add sour cream then?)
I cant get over how awesome your name is!
*sigh*
Time to make another banger Pepin recipe
Don't forget to wash the leek
I misread this as cozy Powell black soup….
You can imagine sinking disappointment
Rather rough and ready, but the final product looks fabulous. I'm empressed.
This is simple but very much an improvement over my old way of making this soup. I had never “built” the flavors like was shown here.
I absolutely love this black bean soup with Jacques. It is truly one of my all-time favorites. Thank you Jacques💋
Happy cooking! Genuine joy.
Good recipe’s 🎉🎉🎉
Incredible, thank you for the recipe and presentation.
It’s always happy cooking with Jacques. This was a great recipe and very easy to make :).
Beautiful! Thank you, Jacques!
That looks awesome!!! Jaques, I learned how to make scrambled eggs from you and have been grateful ever since!
Whoa tabasco and banana
That's probably the strangest dish I've seen.
It’s very tasty, but I do leave out the rice, and also don’t use the toppings.
Its basically daal
Made this the other day and it’s fantastic. Plus, it’s super healthy and cheap ingredients. Did two pounds of beans and froze most of it today.
He makes good peasant food .