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The man's black bean soup

The man's black bean soup
I blame this one on Anthony Bourdain.  The intrepid traveler was somewhere in south east Asia, in a questionable kitchen, thoroughly enjoying a bowl of black bean stew.  That's all it took.  Prior to that you could not have paid my man to eat the legumes, but now he is on a mission to recreate that flavor.

This recipe is his first attempt.  It is not the endgame but it is certainly a salacious start. A heart yet fresh and flavorful recipe worthy of making again and again.

  • 1 tbsp Good Quality Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, peeled and sliced
  • 4 cloves garlic, mined
  • 2 tbsp Picante Passion
  • 14 oz chicken broth
  • 4 cans (19oz) black beans
  • 15oz canned whole sweet corn
  • 16 oz salsa

In a crock pot or rice cooker, heat onion, celery and carrot in olive oil for 5 minutes.  Add Picante Passion and cook for another 5 minutes.  Add the corn and 2 cans of the black beans to the pot and continue to cook on high.  Blend 2 cans of the black beans and salsa until smooth.  Add this mixture to the pot and reduce the heat to low.  Cook for 4 to 8 hours, until the temperature and flavor are to your liking.  Salt and pepper to taste.


  The man's black bean soup

Some serious stews;


Photo Credit: Julie Cecchini


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