Early Winter - Black Bean Soup

The Talking

So, it was a cold winter fall Saturday, and I wanted to make some soup.  I putzed around all morning, and finally got around to picking a spicy black bean soup that my co-worker had recommended, and heading to the grocery store.  By the time I got everything sauteed and into the crock pot, it was 3:00 pm.  Then I realized that the soup needed to cook for 6 hours.  I had plans with friends for dinner.  Oops.  I didn't want to leave the soup cooking and turn the beans into total mush, so I invited everyone over here instead....for pizza.  The dialogue that happened as they walked in:
Friends: "Oooh, it smells so good!"
Me: "Too bad, we're having pizza"

Oh well.  I enjoyed the soup myself for the next 7 days (it made a lot)!

The Eating

If you like your food spicier, I would definitely add more of the chipotle chilis, and maybe even some fresh jalepenos. I also served it with honey cornbread muffins, which might be one of my favorite things ever and SUPER easy (why does anyone use boxed mix when these are so much better?)

Spicy Black Bean Soup

1 tbsp olive oil
1 medium red onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
4 garlic cloves, minced
4 tsp ground cumin
1 16 oz bag dried black beans
1 tbsp canned chipotle chilis in adobo sauce, chopped
7 cups hot water
2 tbsp fresh lime juice
2 tsp coarse kosher salt
1/4 tsp ground black pepper

To garnish:
Sour cream
Cilantro
Lime wedges

Heat olive oil in large nonstick skillet. Add pepers and onions and saute until beginning to brown, about 8 minutes.

Add garlic & cumin and saute 1 minute more.  Transfer mixture to slow cooker or crock pot.  Add beans & chilis, and then the 7 cups of hot water.  Cover and cook on high for 6 hours until beans are very tender.  Puree with an immersion blender until desired consistency.  Stir in lime juice, salt and pepper. To serve, ladle into bowls, and garnish with cilantro, sour cream and lime wedges.


Honey Cornbread Muffins (adapted from the Neelys on Food Network)

1 cup yellow cornmeal

1 cup all purpose flour

1 tbsp baking powder

1/2 cup granulated sugar

1 tsp salt

1 cup whole milk (I've used 1 or 2% and it works just fine)

2 large eggs

1/2 stick butter, melted

1/4 cup honey

Preheat oven to 400 degrees.  In a large bowl mix together the cornmeal, flour, baking powder, sugar and salt.  In another bowl, whisk together the milk, eggs, butter and honey.  Add the wet to the dry ingredients and stir until just mixed.

Line a muffin tin with paper liners and evenly divide the cornbread mixture among the 12 cups.  Bake for 15 minutes until golden.

Enjoy!