Lone Star Steakhouse Black Bean Soup
By Todd Wilbur
This restaurant boasts a unique "Texas roadhouse" ambiance. When you walk into any Lone Star restaurant, the first thing you'll notice is the crackling peanut shells beneath your feet. When seated you'll get your own free bucket of peanuts to munch on, and feel free to toss the shells onto the wood plank floors. Western music plays over the speakers, and every hour or so the wait staff breaks into a honky tonk line dance next to your table.
The spicy black bean soup is a popular item on the Lone Star menu. Here's a way to make a version of your own that can be served as an appetizer or as a meal in itself. It's great with a garnish of freshly diced red onion, jalapenos, and sour cream on top.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
This recipe is available in
- 2 15-ounce cans black beans (with liquid)
- 1/4 cup diced red onion
- 2 teaspoons chopped pickled jalapeno slices (nacho slices)
- 1 teaspoon granulated sugar
- 1 teaspoon apple cider vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon chili powder
- 4 teaspoon chopped red onion
- 6 to 8 jalapeno slices
- 1 tablespoon sour cream
- Do This
Restaurant/BrandLone Star Steakhouse
1. Pour the canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix.
2. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 1 hour, adding water if necessary or until it's as thick as you like.
3. Serve each bowl of soup with a garnish of red onion, jalapeno slices, and sour cream arranged carefully in the center of the soup.
Tidbits: This soup is also very good with a bit of chopped fresh cilantro added to it while simmering and/or as a garnish. You may want to try some shredded Cheddar or Monterey Jack cheese on top as well.