Of Pots and Pens: Black bean soup and skillet corn bread

Photo by Rebecca LeFever for ofpotsandpens.com

It isn’t hard to figure out that after I opened my immersion blender on Christmas, I wanted to make  a big pot of soup. Something creamy and warm. No lie, I dream of these things.

I’ve been storing beans like Y2K is coming. I don’t know, maybe it was that Women’s Health article I read on the magic fruit, but whatever it was — I have a lot of beans.

I get in these weird moods sometimes where I can’t make a soup I’ve made before, it’s got to be new. So I pulled out three cans of black beans and whipped them up into a deliciously spicy, smokey, black bean soup.

And to accompany such a wonderful soup, I whipped up some sweet corn bread and baked it in one of my new cast iron pans.

I know, I know — Christmas was good to me this year!

To see the recipe and more photos, visit Of Pots and Pens.

Rebecca Hanlon

Rebecca Hanlon is the health reporter with a religion sub beat at the York Daily Record/Sunday News. Follow her on Twitter @mrsbeccahanlon or on Facebook at facebook.com/byrebeccahanlon.

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