Ingredients
-
1
-
4 1/2
-
1/4
-
5
-
2
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Hearty & Thick Black Bean Soup,These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD’S GRILL’ in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans.,I made these with just a few minor adjustments. I skipped the bacon and used olive oil to saute the veggies, I doubled the carrots and celery, and rather than cayenne pepper, used a bit of chipotle chilli powder. Wow, the beans are yummy! I portioned them out and froze them to grab to take to work for lunches, with some veggies and some home-made bread. but I’m sure I’ll pull them out and use them for dinners or the refried beans as another reviewer suggested!,Beans are not even done yet – keep stealing tastes of the broth. AWESOME! Did use 8 oz ham instead of 4 oz bacon – might lower the fat a bit that way….can’t wait til dinner!
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Steps
|
1
Done
|
Soak Beans Overnight in the Water or Bring to Boil Then Let Stand For 1 Hour; Drain. |
|
2
Done
|
Cook Bacon in Heavy, Large Pot Over Medium Heat Until Golden Brown and Crisp, Stirring Frequently, About 5 Minutes. |
|
3
Done
|
Mix in Garlic, Celery, Carrot, Onion, Jalapeo and Bay Leaf. |
|
4
Done
|
Cook Until Vegetables Are Tender, Stirring Occasionally, About 10 Minutes. |
|
5
Done
|
Add Chili Powder, Cumin, Cayenne and Pepper. |
|
6
Done
|
Stir Until Aromatic, About 1 Minute. |
|
7
Done
|
Add Beans and Broth. |
|
8
Done
|
Cook at a Slow Boil Until Beans Are Tender and Most of the Liquid Is Absorbed, Stirring Occasionally, About 1 1/2 to 2 Hours. |
|
9
Done
|
I Have Used More Broth to Make It a Soup. |
|
10
Done
|
Season With Salt. |
