This is a classic southwestern / Mexican black bean soup.  It can be used as a meal or as a side dish with tex-mex food.  It is very easy to prepare and ingredients can be added or left out as desired.  This recipe can also be made as vegetarian by leaving out the bacon and using vegetarian black beans.  The spice comes from the chili peppers, so use as much or as little depending on your taste.  This makes about three to four servings as a meal, or can be prepared in small bowls as an appetizer for the fiesta! 

 

 

Ingredients

 

2 cans Black Beans (with liquid)

1 can Ro-Tel tomatoes with green chilies (with liquid)

2 slices of bacon

1 large white onion

4 cloves garlic

1 Jalapeno pepper (no seeds)

1 Serrano pepper (no seeds)

Celery

Cilantro

Cheddar Cheese (for garnish)

 

Cumin

Chili Powder

Coarse kosher salt

Black Pepper

 

 

Prep (15-20 minutes)

 

Dice onion (save small bowl of onion for garnish)

Chop bacon into small pieces

Crush and mince garlic

Chop celery

Remove seeds from Jalapeno and Serrano and finely chop

Chop cilantro coarsely

 

 

Cook (45 minutes)

 

1. In large saucepan (2 qt. or larger), cook bacon until almost done – leave all grease.
2. Toss in diced onion and sauté in bacon grease until soft.
3. Add garlic, celery, Serrano pepper and jalapeno pepper.
4. Add cans of black beans with liquid, then add can of tomatoes and chilies with liquid.  Fold in all ingredients.
5. Season to taste with salt, pepper, cumin and chili powder, then stir.
6. Simmer with lid for 30-45 minutes – drink beer.
7. Remove from heat and stir in chopped cilantro.
8. Serve in bowls garnished with cheddar cheese and raw chopped white onion.