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.
This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. The following is a recipe I’ve been tweaking each winter when the snow flies; this year I added a cup of dry lentils to the rice. Below, you’ll find a slide show I made several years ago after … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
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