Wednesday, March 2, 2011
Spicin' Up Black Bean Soup with Miss Lopez
Spring fashion trends make me all too anxious to usher in warmer temperatures and say good bye to winter coats. As a fond, food, farewell to winter, I’m featuring a black bean soup recipe. This will most likely be one of the last soups I cook until fall arrives. This black bean soup is the first I’ve made, and it is delicious. There’s a lot of flavor in this pot of protein. It has bacon! Enough said. Check out the recipe below!
Don’t worry. I’m not going to publicly shame myself further and post a Justin Bieber video to my blog. BUT I would like to point out how bad Kim Kardashian's new single "Jam" is. It premiered today. Really? Really Kim? You think you can sing? Really? You know I have a love/hate relationship with you; so why did you give me reason to hate on your new song? I'll still watch your show on E! though. No buena muchacha. No buena. Listen here.
To spice up the black bean soup recipe, I chose Jennifer Lopez's new single "On the Floor". It's a real fist pumper. Speaking of Jennifer Lopez, I'm watching another season of American Idol. I swore I wouldn't once Simon Cowell left, but here I go again...
Black Bean Soup (by Dave Lieberman/Food Network)
• 10 slices bacon, finely chopped
• 2 medium onions, chopped (about 2 1/2 cups)
• 6 garlic cloves, pressed
• 1 (14 1/2-ounce) can reduced-sodium chicken broth
• 1 1/2 cups canned chopped tomatoes
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder
• 4 (15 1/2-ounce) cans black beans, drained but not rinsed
• Kosher salt and freshly ground black pepper
• 1 bunch cilantro
• juice of 1/2 lime
• Thinly sliced scallions, for garnish
• Sour cream, for garnish
• Grated cheddar, for garnish
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.