Favorite bean recipe, Big Flavor Black Bean Soup and/or Black bean chili

[Guest guest]

This is one of our families favorite recipes and works

great for taking to potlucks (with a pot of rice or

rice noodles on the side like we serve it at home).

 

I have a long version soup and a short version chili

that has evolved over time to fit different needs (the

short version is quick and easy).

 

*Big Flavor Black Bean Soup* (Serves 10, freezes very

well)

 

1 lb black beans dried

1 1/2 quart broth (whatever you have on hand)

1 carrot, chopped

1 stalk celery, chopped

1 large onion, chopped

1 large bell pepper, chopped

6 cloves garlic, pressed

1/4 c. lentils

1 14.5-oz can dice tomatoes (optional, allergies here)

2t. chili powder

1 t. oregano

3 T. balsamic vinegar or lemon juice

salt and pepper to taste

 

Soak beans overnight. Rinse and rinse again and place

in crock pot. Add remaining ingredients except

vinegar and cook on high for 6 hours. Add vinegar

just before serving.

 

*Quick Black Bean Chili* version

 

2 cans black beans

3 c. water

powdered soup base for 3c.

1 carrot, chopped

1 celery stalk, chopped

1 onion, chopped

1 pepper, chopped (I use the ground pepper in my

freezer from last years garden)

6 cloves of garlic or garlic powder to taste

1/4 c. lentils

1 14.5-oz can dice tomatoes (optional, allergies here)

2t. chili powder

1 t. oregano

3 T. balsamic vinegar or lemon juice

salt and pepper to taste

 

Throw everything except vinigar in a 4 qt pan and

simmer until vegetables are tender. Add vinegar just

before serving.

 

 

I often make a 1/2 version of the quick version when I

need a quick and easy supper that they will eat. I

serve these over brown rice, potatoes or rice noodles

to make a more filling meal with a salad. I think it

was orignally intended to be used as a soup with bread

and a salad.

 

Melanie