The cold weather we are getting calls for a warming soup to keep our souls warm. Black bean soup is that hearty dish that everyone will go back for seconds.
Black Bean Soup 1 pound bacon - cut into 1/4 inch pieces 1 tbsp olive oil 1 large onion - diced 5 celery ribs - diced 1 tbsp cumin 1 tbsp chili powder 1 tsp black pepper 1/2 tsp crushed red pepper 4 16-ou cans of black beans - rinsed and drained 6 cups chicken stock 1/2 cup picked jalapeno 1/4 cup chopped cilantro
Saute the bacon until it is crisp in the olive oil. Remove the bacon from the pan and set aside. Add the onions and celery to the bacon grease. Saute for about 7 minutes. Add in teh cumin, chili powder, black pepper, and crushed red pepper. Saute for a few minutes. Add the beans and stock. Simmer for about an hour. When you are ready to serve, add the jalapeno, cilantro, and the cooked bacon to the stock.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.