Serving suggestions, options and toppers:
Brad’s Black Bean Soup
A great bean soup that doesn’t take all day to fix. No soaking required on these “turtles” from south of the border.
One pound of black beans
Juice of one lime
One onion, chopped
One cup cooking sherry or brandy
Olive oil
Salt and pepper
Fresh cilantro, choppedIn a large, deep pan, caramelize onions in oil. Add beans, lime, sherry and water to cover beans with one inch of liquid. Salt and pepper to taste/diet. Simmer for 45 minutes or until beans are soft. Sprinkle cilantro as garnish.
- Warm tortillas
- Add fresh chopped tomatoes for a cool counterpoint
- Avocado slices
- Grated cheese
- Fire works! Jalapenos, chilies and that red powdered stuf
- Crunched up corn chips
- Chicken or other meat
Chef’s note: I got this recipe from my Chilean sister-in-law some 20 years ago. She came from the Valparaiso area of Chile about as far south as Vancouver BC is north. She has a restaurant in Old Town San Diego CA called Berta’s. Tell them Brad sent you.
