As I dragged myself out of bed for a lazy Saturday, I turned on the Food Network channel just in time for a new Pioneer Woman episode. She was cooking up a big batch of black bean soup as a “mothership” recipe, to use for several different meals. Brilliant! Maybe it was the fact that I hadn’t had breakfast yet, or because it looked so damn tasty, but I decided I had to make these beans. We had them as a dinner side to green chile chicken and cilantro lime rice. I’m having them for lunch today. And they’ll be a side to slow cooker tacos tomorrow! Mothership recipe, indeed.
1 pound dried black beans
4 cups low sodium chicken broth
2 cups water
3 cloves garlic, minced
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 tsp kosher salt
1 1/2 tsp chili powder
1 1/2 tsp cumin
1) Put beans in a large pot and cover with hot water. Bring to a boil and boil for two minutes, then turn off heat and cover the pot. Let sit for one hour.
2) Drain beans and rinse with cold water, then return to pot.
3) Add chicken broth, water, garlic, onion, and bell peppers to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for an hour and a half.
4) Stir in salt, chili powder and cumin, and cook for another 30 minutes to an hour. Serve with your choice of toppings, like sliced avocado, Monterey Jack cheese, sour cream, pico de gallo – it’s up to you!