Thursday, December 31, 2015

Black Bean Soup

I was asked for this recipe on Facebook. I don't know if I would call it a recipe--it's in my typical style of "let's try a pinch of this and a cup of that." But for what it's worth, here you go!


1 bag of dry black beans
chicken broth
1 onion, chopped
1 green pepper, chopped
ham, diced or chopped (I buy it packaged by Farmland)
1 can diced tomatoes

Cook the beans according to the directions on the bag using either the overnight or quick soak method. For added flavor, substitute half of water (or more if you like) with chicken broth. When the beans are about an hour away from being done, saute the ham, onion, and green pepper in oil or butter until the vegetables are softened. Add this mixture plus the can of tomatoes (including juice) to the beans, along with additional water/broth if necessary. Season with chili powder (several tablespoons), cumin (several teaspoons), garlic (several cloves) and salt to taste. I'm sorry I can't give you more specific amounts than that. Simmer until beans are done, and garnish with grated hard-boiled egg, Monterrey Jack or cheddar cheese, and sour cream, plus some Sriracha or Tabasco sauce for those who want a spicier dish. Serve with tortilla chips, saltines, or cornbread. Yum! (Great leftover, too.)

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