Brrr … it’s close to the middle of May but the chill factor says otherwise. A reader commented on a black bean soup recipe that was quick and easy to make. I’m behind the 8-ball today so home-cooked, yet simple to make, is a necessity. I can’t locate his recipe but I think this may be close enough!
Sautéed carrots and celery would be good in the soup, likewise a grating of cheddar cheese before serving. Note the last four ingredients are optional; if you don’t have them on hand, the soup is good, just the same.
After my crazy day, I cracked a beer to enjoy while cooking the soup. Though I didn’t add beer to the ingredient list, I stirred a tablespoon into the soup and it was pretty good!
This soup lacks the thick meaty texture and flavor of soaked and long-simmered dried black beans. But it has everything else I’m craving today: warmth, nutrition and great flavor. Whole-grain tortilla chips or cornbread are an appreciated side.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
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