Monthly Archives: February 2016

Everything But The Kitchen Sink Black Bean Soup

Imagine this scenario:  your husband is about to come home in an hour, you have to clean up, pick up the kids in half an hour or less, help them with homework and schoolwork and you haven’t even thought about what’s for dinner!  Yes, you need help!

Black bean soup to the rescue!!!

This is one of my go-to recipes when I’m extremely short on time and I don’t even have much in the fridge.  Because I always have a can or two of black bean soup in my cabinet!

Saute ½ onion, add beans from 2 cans black bean (I prefer Goya black bean soup), add vegetable stock, and whatever veggies you have in the fridge (diced tomatoes, chopped peppers, sliced carrot, celery).  I’ve been known to add 2 tablespoons of Adjvar or Salsa as well!  Et voila!!!  The soup is ready!  Just simmer it for 30-40 min and enjoy a delicious meal!


Most Excellent Bean Chili (Vegetarian)

Most Excellent Bean Chili (Vegetarian)

I didn’t come up with this recipe. It in fact belongs to a former co-worker of mine. However, it has been my go-to chili recipe for the past 10 years! At least 10 years! On my first day at my old job they had a chili cook-off. Even though it was my first day of work, and very overwhelming, my most vivid memory of this day is walking into the conference room and the smell of chili taking over.  By then, I’d been vegetarian for several months but occasionally the craving for meat would come back, so I remember thinking “Crap, I’m so hungry, I’m sure each chili that’s being cooked has meat in it!” and then I asked the first table I saw and it turned out they had a vegetarian chili! The only one there! I tried it, and from then on my goal was the befriend the lady who had the recipe so I could get that recipe! My efforts paid off and I’m serving it to you! Give it a try! You won’t regret it!

And if you want to make it non-vegetarian, be sure to add 2 ½ lbs ground lean beef chuck and 1 lb ground lean pork:

1 large Vidalia onion, finely chopped (approx 1 cup)

4 generous-sized cloves garlic, finely chopped

3 cans variety of beans for chili

1 (12 oz) can Budweiser beer

1 (8-oz) can Hunts tomato sauce

1 cup water

3 tablespoons quality chili powder

2 tablespoons ground cumin

2 tablespoons beef or chicken bouillon (or approx 6 cubes)

2 teaspoons oregano leaves, ground

2 teaspoons Hungarian paprika

2 teaspoons sugar

1 teaspoon unsweetened cocoa (I use Mexican chocolate)

½ teaspoon ground coriander

½ teaspoon Louisiana hot sauce (I use more)

1 teaspoon flour

1 teaspoon cornmeal (I use Masa Harina)

1 tablespoon warm water

Additional/Optional: Taste chili after cooking and adjust seasonings with the

following…Salt, pepper, Louisiana hot sauce, Cayenne pepper, Paprika.


1. Brown the onion and garlic over medium heat; cook and stir until tender.

2. Add all of the beans and remaining ingredients except flour, cornmeal and warm water. Mix well.

3. Bring to a boil; reduce heat and simmer covered for 2 hours.

4. Stir together flour and cornmeal; add warm water. Mix well.

5. Stir into chili mixture. Cook covered an additional 30 minutes.

6. Serve hot.