In various parts of the US and surrounding countries eating beans, black, refried, black eye peas, is a tradition and is said to bring good luck for the in coming year if eaten on the 31st. close to midnight. While no one here depends on luck sometimes traditions of this type are fun. Here is a recipe I discovered that is very tasty, feeds a crowd, is inexpensive and all come away content. As a mother, wife and friend, I'm all for people coming away content so I share this with you wishing you all a very Happy Healthy and Prosperous New Year. Happy New Year, Gail Black Bean Soup Recipe courtesy Dave Lieberman Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor. Prep Time:15 minInactive Prep Time:--Cook Time:25 min Level: Easy Serves: 8 to 10 servings Ingredients 10 slices bacon, finely chopped 2 medium onions, chopped (about 2 1/2 cups) 6 garlic cloves, pressed 1 (14 1/2-ounce) can reduced-sodium chicken broth 1 1/2 cups canned chopped tomatoes 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 tablespoon chili powder 4 (15 1/2-ounce) cans black beans, drained but not rinsed Kosher salt and freshly ground black pepper 1 bunch cilantro juice of 1/2 lime Thinly sliced scallions, for garnish Sour cream, for garnish Grated cheddar, for garnish Directions Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper. Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
