Who’s ready for a detox after Thanksgiving? Not me, but I heard some people may be. Black bean soup is an absolute staple in our home now that Kyle has decided he is in love with it. I never was much of a black bean fan until Mikaela began eating them all the time and now I try to invent fun things to do with them because of her. This soup has very little fat in it, and if you vetoed the butter it would be completely vegan. I use canned beans for this recipe, but you could certainly make beans all day. I am just lazy.
4 Cans of black beans
3 Cups Vegetable Stock
2 Garlic Cloves Minced
1 Red Bell Pepper Diced
1 Green Bell Pepper Diced
2 Tablespoons Kerrygold Butter
1 Yellow Onion Diced
1/2 Jalapeno Diced
1 Chipotle Pepper in Adobo sauce
The first thing I start with is blending 3/4 cans of black beans in my food processor. I don’t like to keep the beans whole because that doesn’t feel like a creamy hearty soup to me, but rather just a bowl of beans that I should be eating with a pulled pork burrito…..I’m seriously hungry as I write this. I blend the beans with some vegetable stock until they are smooth – looking for a hummus texture. I then dump the mixture into my crock pot on medium so they can get started. You can add in the one can of whole beans or blend them too – totally up to you!
I saute all the vegetables with the butter and the spices until they are translucent, and then guess what? I blend them too. I like smooth soups, okay?! After you blend the vegetables you will add the remaining stock as well as the veggies to the crock pot with the blended beans, and you’re done for the next few hours. Easy, right?
I let the soup cook for about 3 hours. I make a cilantro sour cream to go on top of this soup. The recipe is: 1 bunch of cilantro, jalapeno, garlic clove, 2 cups sour cream, S&P, and blend in the food processor until smooth…..I really liked my food processor in this recipe). I also topped with some fresh made pico, shredded cheese, and I thought about doing crispy tortilla strips. Well, this is it guys. We eat it at least once a month in the cold months. Healthy, light, and packed with flavor!
Lord have mercy do not bring hummus as a Christmas appetizer unless your entire family is vegan. I about got voted off the island for bringing hummus a few Christmas’ back. You know what, though? I am a grown up(kind of) and have my own blog now so I am just going to publish the recipe because I am a loud and proud hummus lover!
Embarrassing Fact: A few colleagues of mine had a hummus war competition and it just so happened to be on the day I was interviewing for a management position at my work. Well, ALL afternoon my stomach would not stop sounding like a blue whale searching for its family and couldn’t tell if I was just nervous OR overdosing on too much hummus.
P.S plain hummus is boring – make some exciting flavors and share them with me! I know roasted red pepper is pretty boring, too but I love it!!
2 Cups chickpeas drained and washed
1/2 Cup Tahini (just buy it – I know it’s expensive but it’s what makes hummus HUMMUS)
1 whole lemon squeezed
1/4 Cup Extra Virgin Olive Oil
3 Cloves Garlic
1 Cup Roasted Red Bell Peppers (I roast mine on the oven – stick them in a ziplock once black- let them steam – take off the char and done)
How easy is this? Throw it in the food processor and hit the Go button. Blend until smooth and the consistency you’d like – you may need to add additional olive oil. I crack fresh pepper on top one plated, a squirt of lemon, and a final drizzle of olive oil. Eaasy breezy beautiful snack. Pita chips, veggie sticks, naan bread. Gurl.
I will just go ahead and quote myself here and say “You will find the best moments of your life happening when you’re two glasses deep in champagne and eating a grilled sandwich for brunch” – Farewell 2016
Still is true. Paninis and grilled sandwiches make the world turn or at the very least they make mine. Take the time to make shredded beef and take the time to make caramelized onions. Make the world turn.
3lbs Grassfed Beef Chuck roast (I had leftovers….you won’t need this much just for sandwiches unless you’re having a party….and then go you!)
Extra Sharp Cheddar Cheese (I can never find white cheddar – where is it?!)
1 Red Onion
1 TBSP Kerrygold Butter
Cream Style Horseradish
Good Quality Sourdough Bread
Panini Press (if not – you can grill in a pan)
Okay, there are two important components here – 1. the meat & 2. the onions. I made the meat a few days before and all I did was cut up two onions, some garlic, S&P, chili flakes, some beef broth, and threw all that with the roast in my crock pot for 8 hours. Shredded that baby up and complete!
Onions – caramelized onions take time but trust me they are well worth the wait and the tears. And, I mean you will cry by how little you end up getting once they are done! One large onion turns into just enough for two sandwiches and a couple bites while standing over the stove!
See! That is IT! Still worth it. DO NOT LISTEN TO THE LIES THAT TELL YOU CARAMELIZED ONIONS TAKE 5 MINUTES! No, sorry it doesn’t work that way. If you want real caramelized onions get ready to be in your kitchen for 45 minutes. You may use any onions you like but I prefer either vidalia (yellow onion) or red. In order for the sugars to break down properly in onions you must cook them low and slow. Now, they don’t require a ton of babysitting, I do other things in the kitchen while they cook down, and I’d say the last 10 minutes or so I babysit them. Slice your onions in any fashion you prefer, add in some oil and butter, and then let them be at a low heat for the next 30 minutes or so. They should look like the second picture above. Life changing!
Grab some delicious cheese, good bread, and butter both sides of your bread. Assemble your sandwich and throw that baby boy on the panini press. I do not put the horseradish on until the sandwich is finished as I like the hot/cold effect.