I glanced at a recipe for black bean soup earlier this week in a magazine. I cooked up 4 cups of red or pinto beans, not sure which. (My bean pot is a huge mixture http://theleftoverslady.blogspot.com/2011/09/dry-beans-are-way-to-go.html). I got out my largest cooking pot and started making my own version of black bean soup.
4 cups of any kind of beans----cooked on a separate day
1 cup of chopped peppers----from my freezer from a sale back in September http://theleftoverslady.blogspot.com/2011/09/processing.html
1/2 onion chopped
several garlic cloves chopped
2 teaspoons of cumin
1/2 teaspoon of chili powder
sprinkling of ground coriander
1 very small can of creamed corn with the liquid
1 can of chicken broth
1 can of corn
1 large scoop of homemade green tomato salsa-------made last weekend (http://theleftoverslady.blogspot.com/2011/11/green-tomato-salsa-goes-into-crockery.html)
It was very liquid-y and so I cooked it down for one hour until it was more like chili. I sat down to enjoy what I expected was going to be pretty mild and tasty. WOW! It was so hot and spicy, I could barely eat it. What a surprise! I try not to make food that is too spicy. I know my green tomato salsa was spicy and I know chili powder and cumin can be spicy, but my best guess of what happened is this; back in September I bought a large bag of peppers from my local produce market (http://theleftoverslady.blogspot.com/2011/09/processing.html). And I'm thinking now, that one or more of them was actually a jalapeno and not a sweet bell pepper. I simply chopped them all up at that time and froze them in bags. So last night I just tossed a bag of frozen peppers in. Hahaha, well, it made me laugh, knowing that I make food without even really knowing what I'm putting into it! Oh well, the cornbread helped and we all survived. However, I did not feed this one to my son.
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