Black Bean Soup – w/ Cornbread

blackbeansoup

So, earlier this steamy July week, a cold front had blown into town, and it was glorious. Rain, daytime highs in the 70’s and 80’s… it was almost like fall. So, I made this week’s dinner plans to resemble autumnal goodness, and then the weather came to its senses. Bam, back to 90’s and above. Alas, I had already planned and shopped, and now Mama’s gotta make (and eat) spicy soups.  Oh well! 😀

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Black bean soup, ensemble cast: cumin, onion, cayenne pepper, red and green bell pepper,  salt & pepper, black beans, and OJ. Not pictured: garlic. D’oh!

Soak your beans the night before, or you can do a quick & dirty soak the day of by boiling your rinsed beans in 8 cups of water, removing from heat, then letting them sit with the lid on for 1 hour. Then, you drain and rinse the beans and go on about your business.

Get the other veggies cut up, then place everything in your crockpot.

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Sharky and Julius (who are full of salt and pepper) checking out the soup before it gets put on.

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Sharky: “I say, my dear gnome, that girl is mental! Bell peppers, cayenne and black pepper?!? Egads, man!!!

Julius: “Well, that’s just like, your opinion, man… Relax. Go gather some nuts.”

Sharky and Julius approve.

Even though it was over 90 that day, I didn’t care because the soup was so good. The beans soaked up all the spices and it was really nice, the spices weren’t overwhelming. The cornbread was a last-minute addition, but I’ll share the recipe for it too.  I had one bowl of soup, but ate 3 pieces of cornbread that night. Now you can’t say I never did anything for you. 😉

Black Bean Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Ingredients
  • 2 cups dry black beans, soaked
  • 1 large onion, diced
  • 5 or more cloves of garlic, minced/pressed
  • 1 diced green bell pepper (you can do half a green and half a red if you want, it looks nice)
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 1½ cups orange juice (I know, I know... trust me)
  • black pepper and cayenne to taste
Instructions
  1. Soak your black beans overnight. (OR rinse/sort beans, place in big pot with 8 cups warm water, bring to active boil for 2-3 minutes, remove from heat and cover to sit for an hour. Rinse again and proceed.)
  2. Rinse and put in crock pot with 4 cups of water.
  3. Add all other ingredients and set crock on high for 6+ hours.
  4. Adjust flavors as you see fit. :)
And now for the bonus cornbread recipe as promised:

Sweet, sweet cornbread

Ingredients

  • 1 stick of butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 1/2 cups flour
  • 2/3 cup cornmeal
  • 1 tbsp baking powder
  • 3/4 tsp salt

Instructions:

  1. Cream together butter and sugar for a ridiculously long time, until it’s so light and fluffy you could nap on it. (5-7 minutes)
  2. Combine the eggs and milk in a smallish bowl, and the flour, cornmeal, baking powder and salt in another.
  3. Alternate adding egg mixture and flour mixture to the creamed butter/sugar, mixing well after each addition.
  4. Get it all in the bowl and mixed well (lumps are inevitable, but try for as few as possible).
  5. Pour into a greased 9×9 baking dish, pop into a 400 degree oven for 25-30 minutes or until a toothpick inserted into center comes out clean.

 

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