Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, steak and black bean soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! We have all the top leading brands for home decoration, tableware, kitchenwares and more. Mix together dry ingredients through black pepper and rub onto ribeye steaks.
Steak and Black Bean Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Steak and Black Bean Soup is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have steak and black bean soup using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Steak and Black Bean Soup:
- Get steak cut into bit size pieces
- Prepare ground cumin
- Get garlic powder
- Prepare salt
- Get black pepper
- Make ready onion powder
- Get olive oil
- Take black beans
- Make ready garlic (minced or chopped)
- Make ready beef stock
Ingredients of Steak and Black Bean Soup. Tip the black beans into a large saucepan. Add the onions and garlic, tomato puree and paprika. Cuban black bean soup ranks with France's steak frites and Italy's spaghetti with red sauce as a national obsession.
Steps to make Steak and Black Bean Soup:
- Mix dry seasonings and meat together in a large ziplock bag. Shake well until meat is well coated with seasonings.
- Heat the oil in a medium saucepan. Sear the seasoned meat in the oil. Add the black beans, minced garlic, and beef stock.
- Cook the soup for about 10 to 15 minutes. Serve with sour cream and shredded cheese.
Add the onions and garlic, tomato puree and paprika. Cuban black bean soup ranks with France's steak frites and Italy's spaghetti with red sauce as a national obsession. It is a touchstone dish of the Caribbean. Usually made from dried beans (and definitely worth the extra time when you have it), the dish can nonetheless be adapted to a streamlined model with canned beans. To make up for the lack of long simmering, do a highly-flavored sauté as.
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