I want a feast – I want a Bean Feast (Black Bean Soup)

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OK:  Spring is here, and it is more or less not soup weather, but I have the Song stuck in my head, and was thinking about this (if you want it to be) one pot soup. Now I have no idea of what I am doing cooking wise, I just know its filling cheap, and freezable. By all means update as you see fit.

Starting with the basics you need your beans (drained and washed), stock, onion (I like a rough chunky chop) garlic (run through a garlic press), cilantro (rough chop also) and lime juice for sure.

Bacon while optional, is strongly encouraged (3, 4 or 5 pieces? Your call). Chop the bacon up and get it sizzling, once that is almost good, drain out most of the grease (if you want of course) drop the heat and put in the onion and garlic. If you are skipping the bacon, I would use a little canola oil and salt.

Once everything is getting happy happy, add a bit of the cilantro, some lime juice, and then add some Pilsner or something lighter – I would say go Tecate to keep the vibe going, or Kelso’s Pils would work perfectly (out of a can, whatever you do) and scrape up all of the good bits, add the beans and stock and spice to your tastes, Cumin, some cayenne pepper powder, or chipotle in adobo, or both. After that and let it simmer away low and slow.

I have been reading more and more about adding a tablespoon of red wine vinegar, to be added just before the beans and stock. You can also says to take a cup or two of the soup, after it has been simmering for a bit and blend it and add it back in to thicken.

When the smell has you hungry enough, serve with some diced raw onion, cilantro, lime wedge and sour cream.   Hell throw a poached or over easy egg on top and have it for breakfast.  Share and Enjoy!

Vegetarian Black Bean SoupBlack Bean Soup with a SplashRecipe: 11-Minute Black Bean Souphttps://images.duckduckgo.com/iu/?u=http%3A%2F%2Fwww.teacher-chef.com%2Fwp-content%2Fuploads%2F2014%2F02%2F2-2014-Thick-Black-Bean-Soup.jpg&f=1


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