NY Black Bean Soup

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Harvest New York

October 21, 2020

NY Black Bean Soup

 

Total Yield: About 50 servings

Serving Utensil: 8 oz. ladle

Ingredients
  • 2 quarts Dried Black Beans
  • 2 gallons Water
  • 1 Bay Leaf
  • 10 lbs. Salsa
  • 1.5 quarts NY Corn, blanched (or canned corn, drained)
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Cumin
  • 1 Tablespoon plus 2 teaspoons Granulated Garlic, divided
  • 2 teaspoons Granulated Onion
  • ? cup Chicken Base
  • Shredded Cheddar Cheese, for topping
  • Tortilla Chips, crushed, for topping
  • Plain Greek Yogurt, for topping
Directions
  • Soak beans in water with bay leaf and 1 Tablespoons granulated garlic overnight.
  • In morning, bake beans for 1 ? hours, or steam/boil for about 45 minutes to reconstitute. Cook until just tender.
  • Add remaining ingredients to the beans and water. Do not drain. Stir occasionally to prevent sticking. While stirring, mash some beans against the side of the pot to give it a thicker texture.
  • To serve, ladle soup into a cup. Offer shredded cheddar, tortilla chips, and Greek yogurt for topping.



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Field Guide: Arthropod Pests of NYC Vegetables

Arthropod Pests of NYC Vegetables aims to help urban farmers and gardeners find, identify, and understand the most common and important insects and other arthropod pests found in New York City farms and gardens. Some of these pests are rarely mentioned in other guides but are common in NYC. The guide emphasizes scouting tips, including how to identify pests by the damage they leave behind, even when you can't find the insect itself.

This guide was created as a collaboration between Cornell Cooperative Extension's Harvest New York team and the New York State Integrated Pest Management Program.