The perfect soup to warm you up on cold days.
- 1 lb dehydrated black beans
- 4 slices of bacon cut into 1/2 inch squares (smoked bacon is best)
- 3 garlic cloves, finely diced
- 1 large tomato chopped
- 1 large green chili chopped (or a small can of diced chilies)
- 2 whole dried chipotle peppers
- 1 cup of diced peppers (Bell peppers for no extra heat, otherwise you pick your mix, cooking will bring out the heat)
- 6 cups pork or chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp red wine vinager
- 1 can of canned black beans
- 1 tbsp corn flour
- Salt & pepper to taste.
The night before, sort your dehydrated beans, make sure there are no stones or pods or stems from packaging. Hey, it happens.
Add enough water to cover your beans plus 3 to 4 inches extra water. Add a teaspoon of baking soda to cut down on “belly gas” after eating. Let sit overnight.
- The next morning rinse your beans and put in a large crockpot.
- In a large frying pan cook your bacon until cooked but not crumbly.
- Remove bacon from pan.
- Add your onion, garlic, green chili and peppers to the bacon grease and saute until your onion is starting to become translucent.
- Add your bacon & vegetables to the crockpot.
- Add your diced tomato to the crockpot.
- Add your dehydrated chipotle peppers to the crockpot.
- Add your broth & red wine vinager to the crockpot & stir.
- Cook on high for 4-5 hours.
- Once the beans in your soup are soft, put your canned black beans in a bowl and mash them.
- Add the corn flour to the mashed beans and mash together until well mixed.
- Add the mashed beans and corn flour to your crockpot stirring so the mashed beans don’t clump creating little bean dumplings.
- Add in your seasonings: cumin, chili powder, black pepper and salt.
- Cook on low for another 30 minutes.
Serve with cornbread & enjoy.
This soup can be pressure canned for shelf safe future use. Pressure Can as you would for meats.
Until next time,
Mrs. Kay Rice
Bacon Wrapped Cheese Stuffed Jalapeno Peppers
These are a great little appetizer to spice up any party! Some call them poppers, stuffed peppers, bacon wrapped jalapenos. Enjoy!
- At least 2 dozen nice sized jalapeno peppers
- Latex gloves
- Cream Cheese (a block for each 2 dozen)
- Thick cut smoked bacon
- cookie sheets
- Prepare your items by opening your cream cheese brick and set to the side
- And open your bacon and cut in half down the middle and then each of the halves in half long ways so you have a 4 (four) sections of strips of bacon.
- Get your cutting board and knife out.
- Preheat your oven to 350 degrees F.
- Place foil on your cookie sheets (no need to grease or spray here).
- Set aside a can or something to pour hot grease into.
- THIS IS IMPORTANT! PUT ON YOUR LATEX GLOVES! You are welcome for that note.
- Cut your jalapeno peppers long ways half and remove the seeds and veins.
- KEEP YOUR GLOVES ON THROUGH ALL OF THIS!
- With your gloved finger scope a little ball of cream cheese and put the ball of cream cheese in the pepper half and smooth it out. Do all of your peppers like this.
- Now, take each pepper and wrap your bacon strip around each pepper, one of the quarter strips should fit perfect. Big peppers might take two.
- You can now remove your gloves.
- Place all of these on the foil covered cookie sheet and place the cookie sheet(s) in the preheated oven.
- Set your timer for 25 minutes.
- You may want to put your oven vent on to avoid any smoke alarms.
- when the timer goes of, CAREFULLY, remove the cookie sheets one at a time.
- Using tongs, remove the peppers onto a temporary plate.
- Drain off the grease into your grease can, carefully.
- Remove the foil and replace with fresh foil (cleaning off any grease that may have gotten on the sheet from the previous foil).
- Place your peppers back on the new foil on the sheets and put back into the oven.
- Set your timer for 18-20 minutes.
- When the timer goes off your bacon should be completely done and the house will smell absolutely wonderful!
- Place your peppers into your container that you will be using carefully, and let them cool.
- Peppers can be served hot or cold. Personally, I like them cold.
You can add all kinds of variations to the insides, add some crab meat to the cream cheese or green onion or all kinds of things, you are only limited by your own imagination.
Until next time,
Mrs. Kay L. Rice