Emeril's Black Bean Soup Dos Cuomo

Get the Recipe: With $15 Worth of Groceries Chef Emeril Lagasse Creates Brand-New Recipe

The master chef creates four dishes made with an unexpected bag of groceries.
Difficulty: Moderate
Cook Time: min

As part of "GMA's" $15 Dinner Dare series, each day an anchor will unveil a list of secret ingredients. Then a chef will have to prepare a tempting meal live on the air with the newly unveiled ingredients.

Emeril Lagasse is the second chef to take on the challenge. Sam Champion gave him his list of surprise ingredients live on the air today.


  • 1/2 pound dried black beans
  • 2 quarts chicken stock, plus 2 cups
  • 1 tablespoon olive oil
  • 2 cups chopped yellow onion (1/4 inch dice)
  • 1 tablespoon finely chopped garlic
  • 1 tablespoons cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon corn starch
  • Juice of one lemon
  • Cooking Directions

    Rinse and pick through beans. Soak overnight.

    Rinse soaked beans and put into a 3-quart pot. Add 2 quarts of chicken stock, simmer beans until tender, but not breaking apart, about one hour.

    In another 3-quart pot, heat 1 tablespoon of olive oil over medium heat. Add onion, garlic, cumin, coriander, chili powder and cayenne pepper. Saute until vegetables are tender, but not browned.

    Pour beans, with cooking liquid, into the pot with the vegetables. Add 2 more cups of chicken stock. Bring to a boil. Lower heat, and simmer for 30 minutes longer, stirring occasionally.

    In a small bowl, mix one tablespoon of corn starch with 2-3 tablespoons of water until smooth. Add cornstarch mixture to simmering soup. Simmer for 5 to 10 minutes longer, until soup thickens slightly. Adjust seasoning, as needed.

    Stir in lemon juice and serve.

    *Recipe courtesy of Emeril Lagasse.

    Recipe Summary

    Main Ingredients: chili powder, dried black beans, garlic, yellow onion, garlic, cayenne pepper

    Course: Brunch, Dinner, Lunch

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