Rockin' Black Bean Soup

This recipe is adapted from the cookbook "The Cancer-Fighting Kitchen" Second Edition by Rebecca Katz with Mat Edelson.  I used a few shortcuts and omitted one ingredient from the original recipe (kombu . .not available in my local grocery store).  I've always enjoyed a good bowl of black bean soup - so I hope you enjoy this recipe as much as I have!

Rockin' Black Bean Soup

Serves 6

Ingredients:

1 15 oz Can of Black Beans (drained)

2 Tablespoons Extra Virgin Olive Oil

2 Cups Diced Yellow Onion

Sea Salt

1 Large Red Bell Pepper, Diced Fine

1 and 1/2 Teaspoons Chopped and Seeded Jalapenos

1 Tablespoon Garlic Minced

1 and 1/2 Teaspoons Dried Oregano

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Ground Cinnamon

8 Cups Vegetable Broth

4 Cloves Garlic, Smashed

1 Cinnamon Stick

1 Bay Leaf

2 Teaspoons Lime Juice (optional)

Corn Tortilla Strips (optional for garnish)

Cilantro (garnish)

Sour Cream (garnish)

Step 1:  Heat the olive oil in a soup pot over medium heat.  Add the onions and a pinch of salt and saute until the onions are translucent.  Add the red bell pepper, jalapeno, minced garlic, oregano, cumin, cinnamon and 1/4 teaspoon of salt.  Saute for about a minute.  Add in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.

Step 2:  Add the remaining 7 and 1/2 cups of broth, black beans, smashed garlic, cinnamon stick and bay leaf.  Bring to a boil over high heat - then reduce to a simmer.  Partially cover and let simmer for 1 hour.

Step 3:  Using a slotted spoon, remove and discard the cinnamon stick and bay leaf.  

Step 4:  Remove half the black beans and set aside in a bowl.  

Step 5:  In batches if needed, puree the soup and beans the remained in the soup pot in a blender or food processor until smooth.  Return to the soup pot, add in the reserved beans and reheat if needed.  Taste and adjust seasoning - add additional salt if needed.  If desired, add lime juice.  

Step 5:  To serve, garnish with tortilla strips, cilantro and sour cream.

Heavenly Date Bars

These bars are a little of Heaven...a buttery cookie crust with a soft date filling spread on top.  All of my favorites:  butter, dates, pecans and coconut.  It's hard to eat just one!!

Heavenly Date Bars

12-24 Bars, Depending on Size You Cut.

Crust Ingredients:

3/4 Cup Butter, Softened

1/2 Brown Sugar

1/2 Cup Granulated Sugar

3 Egg Yolks

1 Teaspoon Vanilla

2 Cups Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Finely Shredded Coconut

Date Top Layer Ingredients:

1 package (8 oz) Chopped Dates

3/4 Cup Chopped Pecans

3/4 Cup Finely Shredded Coconut

1 Cup Water

1/2 Teaspoon Vanilla

1/4 Cup Bourbon

Powdered Sugar for Dusting (optional)

Crust Instructions: 

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Grease an 13x9-inch cake pan.  

Step 2:  In the bowl of your mixer, combine the butter, brown sugar, granulated sugar, egg yolks and vanilla.  Beat until smooth. 

Step 3:  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Stir to combine.  

Step 4:  Add the coconut and dry ingredients to the bowl of the mixer (butter/sugar/egg mixture) and mix on low until well combined.

Step 5:  Pat the mixture into the bottom of the pan.  Bake for 20 minutes.  Meanwhile, make the Date Top Layer.

Date Top Layer Instructions:

Step 1:  In a medium saucepan, combine the dates, pecans, coconut, water, and bourbon.  Bring to a boil.  Reduce the heat to a simmer and continue cooking until thickened - stirring constantly.  Note:  the dates will break down into a gooey consistency.  Once thickened, if you want a 'smoother' texture - you can run the filling through a food processor (caution:  filling will be hot . . .use food processor according to the manufacturer instructions for hot foods)

Step 2:  Remove from heat and stir in vanilla.  Spread over the crust.  

Step 3:  Bake for 25 minutes.  Cool completely.  Dust with powdered sugar (optional) once cooled.