Black Bean Bacon Soup

Snagged this one from a friend who got it off the Food Network.

10 slices of bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1 1/2 c. canned chopped tomatoes
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 tbsp. chili powder
4 (15 1/2-ounce) cans black beans, drained
salt and black pepper
1 bunch cilantro
juice of 1/2 lime

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup Worcestershire sauce, and chili powder. Stir in the beans, turn up the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash and shake dry. Chop the cilantro coarsely and stir into soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with garnishes (e.g. sour cream, scallions, grated cheddar cheese).

Brazilian Black Beans

This rare gem of a recipe is from southern Brazil. You will need to buy a pressure cooker, but it's worth the price.

2 tablespoons extra virgin olive oil
1 small yellow onion
2 cloves garlic, minced
2 teaspoons salt
1 lb. dry black beans
1 teaspoon dried oregano
2 packets Sazón without Annatto
1 tablespoon apple cider vinegar
1/4 teaspoon ground black pepper
1-2 beef bones

Place black beans in large pressure cooker; fill to a little more than half-way with water. Dice onions and add to cooker. Add all other ingredients, except bones. Place uncovered on high heat until boiling. Seal pressure cooker with lid; once the steam vent starts rocking, turn the stove down to medium-low heat. Cook everything but the bones for an hour. De-pressurize, then add bones and more water, if needed, and cook for another half-hour to hour. Remove and discard bones. Serve over rice. Feeds a small army.

Delicious Black Bean Burritos

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Wrap tortillas in foil and place in oven heated to 350 degrees F (175degrees C). Bake for 15 minutes or until heated through.

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

Cut cream cheese into cubes and add to skillet with salt. Cook for 2minutes stirring occasionally. Stir cilantro into mixture.

Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Quick Brownbag Burritos

1 (15-ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterrey Jack cheese

Rinse beans in cold water, drain well.

Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.

Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.