This is an updated version of an older post, as this time around I took some pictures and improved a bit on the recipe. I love black beans, and this recipe is no exception. You can choose to make it with dried beans or canned beans. With dried beans, simply soak overnight, change the water, and simmer for 2 hours or until tender. Then proceed as directed. Once the beans are cooked, this recipe only takes about 30 minutes to prepare. It’s also a low-cost, filling meal, so it’s great for feeding the family. The kids love it too, as you can dress it up however you like. I served it up with plenty of tortillas, tortilla chips, cheese, sour cream, salsa, steamed corn, cilantro…but the possibilities are nearly endless.

5 slices bacon, finely chopped

½ onion, finely chopped (save 1/3 for garnish)

1 carrot, finely chopped

1 stalk celery, finely chopped

4 garlic cloves, finely chopped

1 jalapeno, seeded and diced

2 T sherry

1 can tomato sauce

½ t Worcestershire

2 T cumin

1 T chili powder

1 T dried oregano

1-2 c chicken broth

Black beans, cooked (1 lb dried, cooked, or 3 cans)

Salt to taste

Garnishes:

Cilantro

Sour cream

Cheddar

Diced onions

Diced tomatoes

Corn

Heat a large, heavy stockpot to medium-high heat. Cook bacon in stockpot, stirring occasionally, until crisp, 6-7 minutes. Stir in onions, carrots, and celery. Cook until vegetables are tender, 5-6 minutes. Add garlic and jalapeno, cook another minute. Add sherry to deglaze, stir and let cook down until almost dry. Then stir in broth, tomato sauce, Worcestershire, and seasonings. Stir in beans, bring to boil. Lower heat to medium-low and let simmer for 5 minutes. Using an immersion blender, puree soup. (Alternatively, let soup cool and using a blender, puree in batches.) You can puree to as smooth of a consistency as you desire. (I left a few beans whole just for texture) Adjust seasonings and broth amount, if needed. Simmer 10-15 minutes more and serve with garnishes.