Saturday, April 6, 2013

Yummy Black Bean Soup

I don't do food posts often and this will be short. This is a recipe for a pureed black bean soup with a dash of sherry. Friends we made while we were doing craft shows gave us the recipe years ago and although we love it and make it once in a while, I've always just used the canned black beans. Two days ago I hauled out the Joy Of Cooking and followed their instructions for cooking dried beans (not one of my skills).
So I am extremely proud of this batch. I grew and dried the beans, I grew and canned the tomatoes, and I grew the onions and garlic. So invested and so delicious!!


3 cans black beans, undrained  ( I cooked 2 cups of dry beans and maybe could have used 1/4 c more.
1 large can of crushed tomatoes
1 can low-salt chicken broth
3 T sugar (I only use 1 T)
2 T Worcestershire sauce
Generous dash sherry
2 cloves minced garlic
Chopped onion to taste (I've used anything from 1 medium to 2 large)
5 slices uncooked bacon cut up

Simmer all ingredients for a minimum of 3 hours, stirring as needed. Blend until smooth before serving.

For toppings, use seasoned croutons, chopped hard cooked egg. I don't think you could go wrong here - sour cream, whatever!

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