No time to soak beans? Me either! This recipe is perfect for a mom or a young professional on-the-go. And if you’re looking for an alternative to pizza and wings on Super Sunday, think Southwest Fare! This would be a great addition to traditional chips and salsa. Plus it’s packed with healthy black beans and veggies so you won’t feel so guilty come Monday! If the men at your party give you a hard time – just remind them, there’s BACON in the soup!
3 cans Black Beans
5 Strips Bacon
3 Tbsp Olive Oil
1/2 Yellow Onion Chopped
2 Large Carrots chopped
1 Celery Rib (I used a pre-chopped container of onion and celery from the store so I wasn’t stuck with leftovers)
1 Tbsp Cumin
1 Teaspoon chile powder
2 Cups Chicken Stock
1 Tbsp Molasses
Avocado, peeled and chopped
Brown bacon and set aside.
Heat olive oil in large pot.
Add onion, celery, garlic and carrot.
Stir 10-minutes until onion is soft.
Add cumin, chili powder. Cook for 2 minutes stirring constantly
Add 2 cans of beans (and juices) reserving 1 can, chicken stock, molasses, and 2 strips of chopped bacon. Bring to a boil, reduce heat and simmer 20 minutes.
Remove pot from heat and use a hand blender to coarsely chop vegetables/beans. Add remaining can of beans and remaining 3 strips of chopped bacon and simmer another 10 minutes.
When you’re ready to serve add chopped avocado to the top of individual bowls and a dollop of sour cream.