With the weather cooling off (does below 90 count?) I get to serve one of my family's favorites while keeping my cost-per-serving to pennies. Everyone loves this so far except Ruthie-4, who gets to try four beans. We're working on it.
I've already posted my favorite Chili Blanco recipe, and now here's my Black Bean Soup recipe. It makes enough for my family to eat twice - I freeze whatever's left over, flat in a ziplock bag, and it's just as good a few weeks later. Just heat and eat. What a deal!
Black Bean Soup
1 lb. dry black beans
1 onion, chopped
3 cloves garlic, chopped
1 jalapeno chili, seeded and chopped, OR
1 can chopped green chilies, in a pinch
1 stalk celery, chopped
fresh cilantro (I use a few sprigs)
Ham scraps or ham bone (really makes it good, but I have made
without and it's STILL good)
1 quart chicken stock
Salt & pepper to taste
Juice of one lemon (or for traditional Mexican, a key lime)
Sort, wash, and pre-soak beans as directed on package. Place all ingredients except
lemon in large stock pot and bring to boil. Simmer on low heat for about 2
hours or until beans are very soft (skim foam off frequently). When beans
are soft, remove the ham scraps or bone and any large pieces of vegetables that
might make preschoolers gag or that might stick between your teeth when you smile.
Season with salt and pepper and lemon juice. You can put in the blender or food processor in batches (thinning to your liking with additional chicken broth), or you can serve the beans whole in their broth. I like it both ways.
Serve in a bowl with rice, grated cheese, sour cream, salsa (I will have to get my
friend MARY's permission to post her awesome salsa recipe!! PLEASE???),
and of course, chips.