Rick Bayless's Black Bean Soup Recipe | Cook the Book (2024)

FAQs

How do you thicken black bean soup? ›

Some varieties of black beans are naturally more bitter than others. Additionally, if the beans are old or have been stored improperly, they can develop a bitter taste. The cooking method can also contribute to the bitterness.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Add a thickening agent.

Add more cornstarch or flour as needed until the soup reaches your desired consistency. Alternative thickening agents include gelatin, potato starch, and tapioca starch. 3.

Panera recently removed Black Bean Soup from their menu, saying it was a seasonal item. I think everyone can agree that Black Bean Soup is an Autumn Soup if anything, and its departure from the chain has impacted many.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Sometimes, the beans cook unevenly because they run out of water along the way. Or, if you accidentally cook them a few minutes too long, the beans become mushy and bland. You'll also love stovetop black beans for their condensed, stewy cooking liquid.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

The cloudy liquid you find in canned beans is mostly starch and salt that may change the texture or taste of a dish. Most of our recipes call for draining and rinsing the beans to remove the excess salt and starch and improve flavor.

Can you overcook beans in soup? Absolutely. If you cook the soup for too long, the beans will become mushy and potentially even lose their shape. If this happens, this is the biggest indicator that the beans have been overcooked.

Why does my bean soup have no flavor? ›

Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

The bean liquid may contain a small amount extra sodium that you may not want in your recipe as well. Ultimately, the choice to drain or not is mostly personal preference.

I like my black bean soup soupier, but if you prefer it thicker, there are a couple of things you can do. If your soup is watery, you can simmer it uncovered for longer so some of the broth evaporates. You can also blend it for longer – blending is a great way to thicken soups without adding cream.

Fun Fact: Discarding the soaking water and rinsing beans can help make cooked beans more digestible. Some people choose to save the soaking liquid because some nutrients are leeched from the beans into the liquid during soaking. We prefer to drain our soaking liquid but you can decide what works best for you.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

Whisk in a bit of flour or starch.

Both flours and starches help thicken sauces effectively. However, if you add them directly into your soup, they will clump. Instead, whisk a small amount of soup into the starch or flour until it dissolves, then add the resulting mixture into the soup.

Use starches to thicken beans

Simply add 2 tablespoons of cornstarch to 1 cup of water or to the liquid from the baked beans (scoop it out into a separate bowl and let it cool first) and mix. Once the starch is thoroughly incorporated, pour the slurry into the baked beans dish and stir.