Recipe:
Dad’s Black Bean and Bacon Soup
1 lb bag of black beans
2 tsp salt
1 TBS “Better than Bullion” beef base or the equivalent of bullion
2 16oz cans crushed or diced tomatoes with juices
1 medium yellow onion, chopped
1 large sweet red pepper chopped fine
2 cloves garlic, minced
2 TBS lime juice
½ 10 bag frozen carrots OR 2 medium carrots, peeled and sliced
12 oz package of bacon
2 TBS Cumin
3 Bay leaves
1 TBS Paprika
1 TBS Black Pepper
Soak beans overnight in enough lightly salted water so that when the soaking is done there is still about 1 to 1.5 inches of water over the beans.
In the pressure cooker cook the beans. I cook them for 30 minutes and then keep them on hold for 2 hours so they are firm but soft.
As you finish he beans fry the bacon until it’s medium done – not crisp but so the fat has melted to a considerable degree. Remove the bacon and use the grease to fry the garlic and onion until the onion just starts to caramelize.
Transfer the beans from the pressure cooker to a large pot – or you might cook them in the pressure cooker, though that’s not how I do it I imagine it might work fine.
In a cup dissolve the bullion completely. Add to the beans and stir it in. Then add the other ingredients, including the spices. Salt to taste.
Once everything is added adjust the amount of water if needed (I think I needed to add some at this point but don’t remember). Bring to a boil, reduce heat to simmer, simmer for 1 – 2 hours.
Top with crispy fried onions or croutons.
Serve and enjoy.
This soup is not spicy but mild with a complex, slightly sweet, slightly sour taste, I think it would go well with cornbread or muffins.
AJ