Ingredients
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2 (15 ounce) cans black beans
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2 cups chicken broth
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2 cups water
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1/2 large onion, chopped
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2 carrots, sliced fairly thin
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2 stalks celery, chopped
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3 garlic cloves, chopped fine
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3 tablespoons lime juice
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3 slices bacon
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2 teaspoons thyme
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1 teaspoon allspice
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1 teaspoon cinnamon
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1/2 teaspoon cumin
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1/4-1/2 teaspoon cayenne pepper
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1 dash salt
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2 tablespoons olive oil
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1 green peppers, chopped or 1 cup frozen diced green pepper
Instructions
- In a large pot, fry bacon until crisp, set aside. (or just heat the pan and add olive oil).
- In the remaining bacon grease (or olive oil) saute the onion, garlic, carrot, pepper & celery about 5 minutes, until fragrant.
- Add chicken stock, water, lime juice, beans, bacon(or not bacon), and spices.
- Bring to a boil, lower heat, and let simmer for 25 minutes, stirring occasionally, until veggies are tender.
- Being very careful not to get splashed by hot soup, take your potato masher, and mash the soup. You could take some out and run it through the blender, but this works just as well, and is less dangerous. Stir between mashings, and don't think you have to puree it, it's nice with some bits!
- Serve hot, we like it with cornbread!