Monday, November 26, 2012

Black Bean Soup and Cranberry Scones

2 lbs of black beans, soaked 24 hours
1/3 cup bacon fat
6 sm. to med. onions, diced
1 bunch celery, diced
equal amount of carrots, diced
3 bay leaves
2 tsp chile powder
2 tsp annato, ground
2 tsp ground thyme
1-2 tbsp ground cumin
1/2 lb. diced ham
several swirls of molasses
6 cubes chipotle bouillon 
home made chicken stock
canned chicken stock
juice and fat from breakfast sausage

Cook till tender and mash with a blender in the pot.  Served with cornbread muffins and garnish with cilantro, cheese and greek yogurt.  The amounts are approximate on most items...I didn't really measure.  The soup didn't need salt or pepper because of the salt from the other ingredients. The molasses really mellowed the soup; I blended it in the pot with a hand blender when it was finished.  

 Amelia and her little friends making cranberry scone dough with me. 

No comments: