Sunday, January 30, 2011

Black Bean Backlog!

Although I have been cooking, I have not been blogging.  I am looking to turn that around and start posting once again all of the dishes I cook, as well as some of the dishes my boyfriend cooks.  I am on a backlog and hope to post dishes made in the past two months, as well as the ones I currently cook up!

I made this black bean soup during the holidays for me and my boyfriend on the night we made Christmas cookies together!  It is a Dave Lieberman recipe, and I highly recommend it for a cold winter's night.  It would also be a great dish to make for Superbowl Sunday!

BLACK BEAN SOUP (courtesy of Dave Lieberman)

  • 5 slices bacon, finely chopped (I used center cut)
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 6 garlic cloves, pressed
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 (15 1/2-ounce) cans black beans, drained but not rinsed
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro (I omitted since I hate cilantro)
  • juice of 1/2 lime
  • Thinly sliced scallions, for garnish
  • Sour cream, for garnish (I used low fat)
  • Grated cheddar, for garnish (I used low fat)


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. 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.
Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the cilantro and garnishes.

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