BUENA VIDA KITCHEN WITH BESTSELLING AUTHOR ALISA VALDES
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PRODUCED, FILMED, & EDITED BY:
Mike Gandy Video & Photography
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MUSIC BY:
Modern Jazz Samba Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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INGREDIENTS
6 slices bacon, crisply cooked (save drippings)
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 shallot, diced
4 cloves garlic, minced
2 tablespoons olive oil
1 small can diced green chiles
4 cups chicken broth
1/2 cup red wine vinegar
3 14.5 oz cans black beans
1 14.5 can tomato sauce
Oregano, salt, pepper to taste
TOPPINGS
Bacon from above, crumbled
1/2 red onion, diced
1 avocado, cubed
handful of cilantro, minced
1/4 cup toasted pumpkin seeds
1/3 cup sour cream
Cook bacon until crisp in a large dutch oven or soup pot, over medium heat. Drain cooked bacon on paper towel. Crumble. Set aside. Leave drippings in the dutch oven/pot.
Add olive oil to bacon drippings. Over medium heat, cook onion, shallot and peppers for about 6 minutes; add garlic, cook another 2 minutes, or until all is translucent. Put this mixture into a blender with 1/2 cup of chicken broth and the green chiles. Puree and put back into the dutch oven.
Add the chicken broth, red wine vinegar, tomato sauce, black beans. Simmer for 5 to 8 minutes. (Use this time to prepare the toppings and put them on a plate for your guests to add to their soup bowls later.)
Remove half of the beans from the soup. Puree them with a bit of the liquid, and return this to the soup. Stir. Simmer another minute or two. Ladle into bowls. Add the toppings. Serve with warm, crusty French or sourdough bread.
