Don’t be discouraged by its not so appetizing or enticing appearance. This soup packs some serious flavors. The first time I had it was like a religious experience.. So heavenly. It was that good, especially when served with the proper fixings or accompany. If you’ve never tried it, you’re missing out. Like I always say, Give the humble beans a chance.
BLACK BEANS & CORN SOUP
4 slices bacon, cut into 1-inch pieces
2 cloves garlic, minced
1 large carrot, diced
1 medium onion, chopped
2 stalks celery, chopped
2 cups water
2 cubes beef bouillon
1 (16 ounce) can diced tomatoes
2 (15 ounce) cans black beans, rinsed, drained & mashed
Fry the bacon in a skillet over medium high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Transfer the bacon bits on a paper towel lined plate, and set aside. Reserve 1 tablespoon of bacon drippings.
In a pot, heat reserved bacon drippings, saute garlic and onions. Add carrots, celery, tomatoes, water and bouillon cubes. Let boil and simmer for 10 minutes.
Add bacon bits, corn and mashed black beans. Season with cumin, hot sauce and salt. Bring the mixture to a boil and then reduce the heat to low; simmer for 15 minutes more.
Taste and adjust the seasonings. Add water if the consistency is too thick for your liking.
Ladle soup into bowls and top with a dollop of sour cream, chopped cilantro, avocado slices and a lime wedge.