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.
Some serious stews;
Photo Credit: Julie Cecchini
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