← Back to Search Results
South Beach Black Bean Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This soup bears the name of one in my earlier book, How to Eat, but is very different in composition. There are fewer ingredients in it and fewer demands on the cook who makes it. But how could I lose such a title—in this chapter of all places?

The point about this is that it provides a way of using up the sweet, dark liquor that the Coke-cooked ham has left behind. I know I’m extravagant, but as I’m so fond of intoning, I’m never wasteful, and this is a rewarding way of satisfying my need to use up every last thing in the kitchen. It’s not as if you need to make the soup right away; by all means freeze the stock for future soups if you want. In terms of flavor, I dare say it could be used for a variety of soups, but there is an aesthetic factor to be considered—which isn’t the same thing as being queeny about presentation. The point about black beans is that they’re black: what do they care about the color of the stock they’re simmered in? If anything, the sludgy darkness of this liquid enhances their muddy glory.

Yield: Serves 8

Ingredients

  • About 3 cups (18 ounces) dried black beans
  • Coca-Cola ham stock from earlier recipe plus water if needed(Search for Ham in Coca-Cola)
  • Juice of ½ lime
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

To serve:

  • Sour cream
  • Fresh cilantro, chopped
  • Lime wedges

Directions

Cook the black beans in enough Coca-Cola ham stock and water, if needed, to cover by about 2 inches until they’re tender. Let the liquid first come to a boil and then reduce the heat to low and cook, partially covered, for 1 to 1½ hours. Remove about 3 ladles of the soup to a blender, add the lime juice and ground spices, blitz to a muddy purée and stir this back into the pan of soup. And that’s it.

Swirl some sour cream, as you please, into the bowls of soup as you ladle them out and sprinkle with freshly chopped cilantro. Plonk the lime wedges onto the table and let people squeeze the sharp juice into this dense, sweet soup as they eat.

Notes

I never soak black beans: just make sure that when you cook them they get their 10 toxin-destroying minutes of vociferous boiling and you’re off.


© 2002 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include sour cream to serve alongside.

Nutritional information is based on using 6 cups of liquid to cover the beans.

254kcal (13%)
83mg (3%)
47g
11g
1g (2%)
0g
0g (1%)
0g
0g
0mg (0%)
2g
16g
128mg
1103mg
2mcg RAE (0%)
3mg (6%)
98mg (10%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
good-to-the-grain Good to the Grain
by Kim Boyce
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
desserts-4-today Desserts 4 Today
by Abby Dodge
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lidias-italy Lidia's Italy
by Lidia Bastianich
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?