Wednesday, September 12, 2012

What's for Dinner?


(photo by Jenny Bischoff}

Black Bean Soup

I think I found this recipe on the back of a bag of dried black beans, and surprisingly, it’s a keeper. This is a great use of the crock-pot, and one of my go-to soups when I know I won’t have time in the evening to cook. My family loves this served with quesadillas. 

1 lb. dried black beans, rinsed and picked through
1/2 lb. bacon, diced
2 cups diced carrots
2 cups diced celery
2 cups diced onions
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. dried oregano
1 bay leaf
1 tsp. freshly ground black pepper
6 cups chicken broth
2 cups (or more) water
2 tbsp. tomato paste
2 tbsp. lime juice
sour cream, chopped tomatoes, chopped cilantro

Place beans in the crock pot. In a large skillet cook bacon over medium-high heat until crisp. Pour off and discard all but 1 tbsp fat. Add carrots, celery, onion and garlic. Saute for 3-5 minutes. Add mixture to crock-pot. Add spices, broth, water and tomato paste. Cook on low 8 hours, or until beans are tender. Remove bay leaf. Season to taste with salt and pepper, if needed. Stir in lime juice. Ladle into bowls and top with sour cream, chopped tomatoes and cilantro. 

Serve with crusty bread, soft tortillas, or quesadillas.

2 comments:

joy said...

looks delicious! can't wait to try this. we loved your crockpot beans recipe from last year, too.

Jenny Bischoff said...

Thanks - hope you like it!