Common Grill Black Bean Soup; Brussels sprouts – 18 December 2014

This hearty soup is from a restaurant in Michigan. Our friends from East Lansing sent us the cookbook, which we enjoy.  Here is my version of the soup, with original in brackets if it differs.

main141218Pick over and wash 1 lb black beans, place in water to cover by at least 2″, bring to a boil and allow to cook 2 minutes, then turn off, cover, and let stand for at least an hour (in this case, it was several). Drain and place in a large pan (I used my 4 qt Dutch oven) with 6 cups water, bring to a boil, and cook 1 hour. While the soup is coming to a boil, or before you do this step at all, cut up 6 strips of bacon (I used Niman Ranch dry cured apple smoked) into matchsticks and cook on medium till browned. setting141218-Dice [finely chop] 1 small onion and 2 ribs of celery, and mince 1 clove garlic; add these to the bacon, and cook till translucent. Stir in 2 tsp cayenne (use less – too hot by just a bit) and many grinds [2 tsp] black pepper and mix well. Add 1 Tbsp salt {recipe says 2 Tbsp, but my notes say 1 1/2 Tbsp is better. 1 Tbsp was not enough}, 1 Tbsp cornstarch, and 1/2 lb diced smoked ham (I used Fra’ Mani this time) and cook for 1 minute. Transfer the bacon mixture to the soup pot. Dice one tomato and add to the soup. Cook over low heat 1 hour, or until the beans are tender. Serve with sour cream [original adds jalapenos to the sour cream, which I found detracted from the soup] and fresh salsa (I used La Cascada, which is great) [original adds sliced scallions] to garnish. Serve hot.

I also cooked up 10 halved Brussels sprouts in boiling salted water, then drained and reheated in butter, salting (not enough, it turns out) and peppering in the process.

wine141218-beeractualy-aleactuallyI was wondering to myself what sort of wine would work with a spicy-hot soup like this, when I remembered beer. I’m not such a beer fan, but this seemed like an obvious time when beer would be preferable to wine to go with the dinner. D agreed whole heartedly, and pulled a Brother Thelonious ale out of the fridge (Be Prepared). It was really perfect with this soup. Even liked the sprouts!

This entry was posted in Beans, Meat as a flavoring, Soup and tagged , , , , , , . Bookmark the permalink.

2 Responses to Common Grill Black Bean Soup; Brussels sprouts – 18 December 2014

  1. Pingback: Common Grill Black Bean Soup; kale – 16 January 2016 | A Dinner Blog

  2. Pingback: Common Grill Black Bean Soup; kale – 7 April 2017 | A Dinner Blog

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