I made this black bean soup the other night and it was SO GOOD. I've been on a quest for a good black been soup for awhile now and have been disappointed. This one was perfect though. It's a Dave Lieberman recipe, and I honestly did absolutely no tweaking, and don't think there is anything I would change.
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth (if you want more broth, up this, it's very little)
1 1/2 cups canned chopped tomatoes (I used the kind with chilies)
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed (I've mentioned this before, but I cook and freeze my own, and therefore I think I used about four cups cooked dried beans)
Kosher salt and freshly ground black pepper
1 bunch cilantro (okay I left this out cause I didn't have any)
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth (if you want more broth, up this, it's very little)
1 1/2 cups canned chopped tomatoes (I used the kind with chilies)
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed (I've mentioned this before, but I cook and freeze my own, and therefore I think I used about four cups cooked dried beans)
Kosher salt and freshly ground black pepper
1 bunch cilantro (okay I left this out cause I didn't have any)
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes (I lied. One thing I would change? Cook the bacon longer. I don't like chewy fat, so I ended up picking out some. Sean thought it was fine though). Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
On the knitting front, I've been cranking. The Christmas gift list ended up at: 3 scarves, 2 shawl/wraps, and a bag. All in about a month. I think I slept somewhere in there. Maybe. I just posted a bunch of knitting pictures on facebook, so I won't bore you with that redundancy. Currently I'm working on a Clapotis for my pseudo-SIL's birthday. Just using some Simply Soft, but it's coming out quite pretty. Definitely on the list of things to make for myself soon. I'm thinking of making mine in some Noro Silk Garden, because I love what the colors do. My LYS is having a sale right now, I'm thinking it might be a good time.
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