Blackbean Soup
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 35 minutes
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Difficulty Level: Easy
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Course: Soup
Cuisine: Mediterranean
Key Ingredients:
Canned black beans
Onion
Garlic
Tomatoes
Black tea decoction
Cooked rice
Cayenne pepper
About Blackbean Soup
Table of Contents
Cooked in black tea
decoction, this black bean soup is as unique as it is delicious
- Canned black beans 150
- Medium onion 1
- Garlic cloves 3 to 4
- Medium tomatoes 2
Step 1. Finely chop onion, garlic and tomatoes.
Step 2. Heat oil in a non-stick pan, add onion and saute till light golden. Add garlic and continue to saute till the mixture is golden.
Read MoreIngredients
- Canned black beans 150
- Medium onion 1
- Garlic cloves 3 to 4
- Medium tomatoes 2
- Oil 2 tbsps
- Black tea decoction 3 cups
- Cooked rice ⅓ cup
- Salt to taste
- Cayenne pepper 1 tsp
- Fresh coriander leaves 4 to 5 sprigs
How to Make Blackbean Soup (Stepwise Photos)
Method
- Finely chop onion, garlic and tomatoes.
- Heat oil in a non-stick pan, add onion and saute till light golden. Add garlic and continue to saute till the mixture is golden.
- Add black beans and saute for 2 minutes. Add 1 cup black tea decoction, mix and cook for 2-3 minutes.
- Add cooked rice and tomatoes and mix. Add salt and cayenne pepper or degi mirch powder and mix well. Add 2 cups tea decoction and cook for 15-20 minutes or till the tomatoes become a little pulpy.
- Finely chop coriander leaves and add half of it to the black bean mixture and cook for 2 minutes.
- Transfer into a serving bowl, garnish with the remaining coriander leaves and serve hot.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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