Black Bean and Bacon Soup


This is a soup that is very substantial for those times when it is rainy or cold outside.  It takes a while to prepare it, but it is worth the time invested.

1 pound black beans

1 quart beef stock

1 pound bacon

1 clove garlic, minced

1 med onion, chopped

1 Jalapeno pepper, seeded and chopped

1 tsp. red wine

1 tsp. sugar

1 tsp. chili powder

Soak beans for about 3-4 hours in 4 cups cold water.  Drain.  In a stockpot, combine beans and stock.  Head to boiling.  Reduce heat and simmer, covered for about 1 – 1 1/2 hours.  Fry bacon and drain, reserving 2 tablespoons of the bacon grease.  Discard rest of grease and then in the skillet add garlic, onion, and jalapeno pepper.  Saute until onions are tender.  Remove 2 cups cooked beans from the pot.  Mash beans and then mix back into the beans and stock.  Add sautéed vegetables, wine,  and chili powder. Chop bacon into pieces and add to soup. Simmer about 15 minutes to allow flavors to blend.  Serve with sour cream, cilantro and tortilla chips.


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