A few days ago I was in a major dinner bind. We’d just moved into our house a week and a half earlier and still didn’t have our cupboards and refrigerator well stocked. No chicken, no beef, no veggies (save one onion) in the veggie drawer.
What to do? I’d gotten domestic a couple days earlier and hydrated some dried black beans. Side note: I usually just use canned beans, but was surprised how easy (and relatively quick) it was to soak and cook dried beans. So with a refrigerator with not much in it other than black beans I went to google–the fount of all knowledge.
The first search result had my mouth watering! Thanks so much to Dave Lieberman and the FoodNetwork.com for the inspiration for this delicious Black Bean Soup!
P.S. Almost everything I used in this recipe was shelf-stable food!
- 10 Slices of Hormel Fully Cooked bacon, finely chopped
- 1 Sweet Onion, chopped (approx. 2 1/2 cups)
- 2 Peloponnese (or other brand) Roasted Red Peppers, chopped
- 6 Garlic Cloves
- 1 (14 oz.) can Chicken Broth (I used a bullion cube and added water)
- 1 1/2 cups canned diced tomatoes
- 2 Tbsp. Ketchup
- 2 Tsp. Worcestershire sauce
- 1 Tbsp. Chili Powder
- 4 cans (or approx. 6 cups) Black Beans drained and rinsed
- Salt and pepper to taste
- 1/2 bunch cilantro (optional)
- 2 tsp. Lime juice (optional)
- Sour Cream (garnish, optional)
- Grated Cheddar (garnish, optional)
- Put cut up bacon in a large pot and cook til crispy.
- Stir in onions and cook a few minutes, until they start to turn translucent.
- Stir in garlic and cook about one minute.
- Add broth, tomatoes, roasted red peppers, ketchup, Worcestershire, and chili powder.
- Stir in the beans and bring to a boil.
- Turn down heat and simmer for 10-20 minutes (the longer you simmer the more the flavors will be released into the soup).
- Season with salt and pepper.
- You can serve like this for a smoky, rustic taste.
- For a little more zest...
- Cut stems from cilantro, rinse, and chop. Stir into the soup and simmer for another 5 minutes.
- Stir in lime juice.
- Garnish with sour cream and cheese and serve.
Disclosure: I received promotional items to help facilitate this post. As a part of the Hormel Extended Family of bloggers I receive an entry into a yearly contest for this post.