Black Bean Soup

This is a go to recipe for me. I found it in a magazine ad when we were first married. We also had some of Rocco's Loaded Steak Stuffed bread. Nice.

Black Bean Soup

Ingredients-
1 tbsp. vegetable oil
1/2 onion, chopped
1 chopped red pepper
1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. oregano
2 cans (15 oz.) Black Beans (drain liquid from 1 can)
Black pepper to taste

Method-
In a large pot over medium heat, cook onion and pepper 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 the 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.

Black Bean Soup and Cheddar Scones

Not sure which I liked better. The soup or the scones. The soup was so darn easy to make but the scones were very, very good.

Black Bean Soup

Ingredients-
1 tbsp. vegetable oil
1/2 onion, chopped
1 chopped red pepper
1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. oregano
2 cans (15 oz.) Black Beans (drain liquid from 1 can)
Black pepper to taste

Method-
In a large pot over medium heat, cook onion and pepper 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.

I found this scone recipe on Food.com. Delicious scones. I made half of the recipe and it was plenty for us with leftovers.

Ingredients-
2 1⁄4 cups all-purpose flour
2 tablespoons granulated sugar
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon salt
1⁄2 cup cold butter, cubed
1 cup old cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten

Method -
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.

Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.

Stir in the cheese.

Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.

With lightly floured hands, press the dough into a ball.

On a lightly floured surface, knead gently 10 times.

Pat out the dough into a 3/4-inch thick round.

Using a 2-1/2-inch floured cutter, cut out rounds.

Place on a ungreased baking sheet.

Gather up the scraps and repeat dough once; cut out more rounds.

Brush the tops of the scones with egg.

Bake in a 425 degree F oven for 12 to 15 minutes or until golden.

Behind the scenes at So What Are You Making For Dinner?

Black Bean Soup

This is the best Black Bean Soup that we have had since we were at Carlo's and Charlies in Cancun on our honeymoon. The recipe is simple.

Ingredients-
2 tbsp. olive oil
1 onion, cut into 1/4-inch dice
1 teaspoon ground cumin
Two 15-ounce cans black beans, one undrained and the other rinsed, drained and pureed with blender
2 tablespoons chopped parsley

Method-
In a medium soup pot, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the undrained can of beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Add the blended black beans. Stir in 1 tablespoon of the parsley and season with salt and pepper. Ladle the soup into bowls.

Black Bean Soup and Chicken Parmesan Subs

Black Bean Soup. This is a meal that took less then a half hour to make. Recipes like this make me wonder why everyone can not put a home cooked meal on the table at night. I will get off my soap box now.... What no photo! Sigh. Well trust me it was delicious!

And about the Chicken Parmesan Subs. I had those chicken cutlets in the freezer and some homemade marinara sauce so presto we have Chicken Parmesan. We put the cutlets on a small sub rolls.
Another winner!

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.