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.