Spring is on its way, but there is still time to take advantage of “soup season”! This recipe – from my upcoming corn cookbook – won’t disappoint: it’s thick, warm, rich, and satisfying!
Hearty Corn and Black Bean Soup
2 large onions, chopped
In a large, heavy pot, saute onions and bacon until bacon is cooked but not crispy. Add black beans, chicken stock, and beer, bring to a boil. Once mixture comes to a boil, stir it once, cover it with a lid, and remove from heat. Allow to sit for 1 hour.
Once an hour has passed, bring pot to a boil once more. Reduce heat, simmer for one hour, stirring frequently.
Using a sharp knife, carefully cut kernels off the ears of corn, add to a pot along with lime juice/zest, celery, peppers, garlic, and seasonings. Continue to simmer for another 20 minutes, or until beans and all vegetables are tender, and soup is THICK.
Serve hot, topped with cheddar cheese, sour cream, and /or crumbled bacon.
Note: water or chicken broth can be substituted for the beer, if so desired.
|If you’re a fan of fresh sweet corn, you’ll LOVE Maize Craze: Spectacular Sweet Corn Recipes – A full colour overhaul of “Sweet Corn Spectacular” (out of print), now with more recipes, and photos for every recipe!
If you have ever looked at a corn farmer’s market stall and wondered what all you could do with a giant sack of fresh corn, this is the book for you! It features breakfasts, appetizers/side dishes, main dishes, desserts, condiments and beverage recipes, all utilizing fresh sweet corn as a centerpiece. You’d be surprised what all you can do with this versatile grain, and how easy it is to create unique dishes from it!
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|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.