Black Bean soup side dish?

Question

Im cooking a black bean soup tom. is there any sides i should have w/ it?

Answer 1

I love Black Bean soup but whenever I think of it, I remember that beans are a partial protein - that's why beans and rice are served together in a lot of cases. If you were to make a nice simple pilaf with slices of fruit around it (like a custard cup's worth of pilaf with orange slices, peach slices, some kind of fruit - around it -) it would balance the protein. Or you could even put cooked asparagus slices around the pilaf.

Salads and bread go well with it as well.

Answer 2

TOMATO-HERB BREAD Serves 12 Preparation :30 Cook :57 Stand 2:30 Total 3:57 Ingredients: 2 tablespoons olive oil 1/2 cup shallots, minced 2 cloves garlic, minced 2 tablespoons fresh basil, chopped 1 tablespoon fresh thyme, or oregano 3 1/2 teaspoons sugar 1 envelope yeast 1/2 cup water, warm (105-115 degrees) 12 ounces tomatoes, peeled, seeded and pureed 2 teaspoons salt 3 1/2 to 4 1/2 cups all-purpose flour 1 egg, beaten with 1 tbsp. of water (glaze) In a heavy skillet that has a snug-fitting lid, cook the shallots in the olive oil until translucent. Add the garlic and cook for an additional 2 minutes. Do not brown them. Stir in the fresh herbs and remove from heat. Allow to cool. Sprinkle 1/2 tsp. of sugar and the yeast over the warm water in a mixing bowl fitted with a dough hook. Mix until the yeast is foamy, let the mixture rest covered for 10 minutes. Add the shallot mixture to the yeast mixture and blend, then add the tomato puree, salt and sugar. Blend. Add 1 cup of flour at a time and blend until dough is soft and elastic and pulls away from the sides of the bowl easily. Knead until elastic, 5-7 minutes. Add the dough to a large bowl that has been coated with olive oil and turn the dough so as to coat it well. Cover with plastic wrap, then a kitchen towel. Let it stand uninterrupted in a warm draft free area until it has doubled in size, about 1-1 1/2 hours. Line a baking sheet with parchment paper. Punch the dough down and turn it out onto a lightly floured surface. Knead for 2 minutes. Shape the dough into 2 loaves, like french bread or into 1 large round slightly flattened loaf and place it onto the baking pan. Cover with the towel again and let it rise again for about 45 minutes until doubled. Preheat your oven to 400 degrees. Brush each loaf with the glaze and place it on the center rack for 15 minutes and then reduce the temperature to 350 degrees. Cook for another 25-30 minutes until the loaf is a russet-orange color and sounds hollow when thumped on its bottom. Cool on rack.

Answer 3

Hello:

I think that either cornbread or buttermilk biscuits would go really well with this black bean soup. ;-)

P.S. You could also have a nice salad on the side with veggies and salad dressing too! ;-)

Answer 4

Sour cream, guacamole, shredded cheese, pico de gallo or chopped tomatoes or spring onion make great toppings for this soup. I would also have some warm tortillas or crusty bread.

Answer 5

how about a quesadilla? just plain cheese or jazz it up with some green chiles