Monday, September 13, 2010

Black Bean Soup and Steak & Pepper Paninis

I love walking in the door and having dinner almost ready! Chris had the panini grill heated up and the sandwiches ready to go. We had a lot of steak leftover from Saturday night and there were those peppers I roasted with my dad. Add some beautiful sliced tomato and rye and pumpernickel bread and we have a very good sandwich.

First soup of the season is... Black Bean! It is so easy to make that it is ridiculous. I found the recipe as part of an ad for Bush's Black Beans which dates back to 2005.

Black Bean Soup (Adapted from Bush's Best Black Bean Soup)

1 tbsp. vegetable oil
1/2 onion, chopped
1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. oregano
2 cans (15 oz.) Bush's Black Bean (drain liquid from 1 can)
Black pepper to taste

In a large pot over medium heat, cook onion in hot oil for five minutes.
Stir in cumin, chili powder and oregano. Puree one can of beans (the can that was not drained) add to pot. Add remaining can of beans, the can that was drained. Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.

1 comment:

Sprigs of Rosemary said...

I love any kind of bean soup -- and I'm especaially impressed that you made it look good! That's tough, no matter how tasty it is! Great job!