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 👍
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.
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.
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!!
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.
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.
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!!
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.
@@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.
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.
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!
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!
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!
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.
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!
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.
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 ;))
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 .
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.)
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’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?)
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.
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.
So happy to see Jacques again!! Sorry for the passing of his wife
This man is an American treasure.....
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 👍
For my wife ❤
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.
God I love this man. Him and Marco Pierre White my two favorite of all time
Couldn’t agree with you more
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.
His love for wife is very evident and sweet🙂. Banana on a bean soup😮. Food cultures across the globe are so fascinating
I thank God for Jacques Pépin.
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.
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!!
It’s always happy cooking with Jacques
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.
I always use a couple smoked ham hocks and jalapeños
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.
Oh, wow. This is my next culinary project.
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!!
I ENJOY , ALWAYS
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.
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!
What an entirely lovely recipe! I serve mine topped with slices of roasted sweet potato!
He's the Bob Ross of cooking the only difference is I make them in my kitchen, its been a long time since la technique
I've definitely expanded my skills and knowledge, as well as the enjoyment I get from just watching and listening to him
I love how normal his kitchen is.
Merci, Jacques! We love you!!! ❤️
The man is a god in the kitchen!
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!
The man is a legend.
OMG just when I thought it couldn’t get any better he kept adding all these things! DELICIOUS!
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!
Thank you Chef Pepin, this is a delicious recipe!!😊😊👍👍👍(I found out it does freeze well & tastes just as good after thawing!)💗
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.
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!
Wow that looks like amazing comfort food. What a great video!
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.
Wow. I have to try this. You are the greatest chef of all time, Jacques.
Rather rough and ready, but the final product looks fabulous. I'm empressed.
I love black beans, this looks great.
I love revisiting your recipes. Thank you.
I have a lot of black beans. I'll be making this soup!
Sensacional! I will do tomorrow.
I absolutely love this black bean soup with Jacques. It is truly one of my all-time favorites. Thank you Jacques💋
Thanks for the recipe! ❤
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.
I do a pound of beans too. They freeze well.
Magic!
I'd be inclined to use a pressure cooker to shorten the cooking time, though..!
Beautiful pot
Chef!! Dynamite!!!!!!!!!!!
Its such a joy to watch you cook, thanks a lot Jacques for all the recipes, they are always very delicious.
Happy cooking! Genuine joy.
This looks delicious. Thank you, Chef Pépin. Now I know why my black bean soup is never very good!
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.
Very original!
Gr8 chef!
Thank you Jacques ⭐⭐⭐⭐⭐
Sounds good I bet fried plaintain would be good maybe 😊
It’s always happy cooking with Jacques. This was a great recipe and very easy to make :).
I can't wait to try this recipe!
I believe you could use fried plantains to garnish as well. That's definitely a Central American influence.
😋 yummmm
That looks awesome!!! Jaques, I learned how to make scrambled eggs from you and have been grateful ever since!
Beautiful! Thank you, Jacques!
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 ;))
I’m going to have to make this. Looks fantastic
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 .
Merci beaucoup! Love your videos
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❤️
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.)
Bless you sir. Thank you
This was a great recipe and very easy to make :)
Good recipe’s 🎉🎉🎉
Incredible, thank you for the recipe and presentation.
Definitely have to try this one out!
i like bananas with my food when i'm too lazy to fry platanos. jacques is the man. 🍌
Terrific stuff, sir! 👍🏻
Whoa tabasco and banana
yummy
Gorgeous
Brilliant as usual. ❤
Do you wash the rice? Thanks for sharing. I love soup.
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.
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.
You can see an umbrella on the plates because an umbrella is called a "pépin" in popular french language 🙂
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!
I garnish my black bean soup with goat feta.
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.
yup
Many Colombians eat their soups with bananas too. :)
“Part of my wife background: Cuban and Puerto Rican.” God bless you Jacques, I know you’ll need it 😂
One for me...
*sigh*
Time to make another banger Pepin recipe
I prefer onion and sour cream garnish. Sometimes vinegar.
master of chef Jacques Pepin yummy food eating his favorite dishing recipe classic video
Other possible garnishes: avocado, splash of lime juice, sour cream or greek yogurt, scallion
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.
Green peppers work great - as well as jalapeno or poblano very Dominican. Cilantro is a great garnish. Freezes well.