Pumpkin and Black bean soup

Well I thought I was back but we have gone to 5 day a week till Feb. and being out of town does not give me much time to cook. We have been cooking some of our favorites when I have been home so not many new stuff to post. This is one we have seen on a good many blogs out there and we gave this one a try and it was pretty good. It has been cold latley and this was a good new one for us with some good french bread.

2 Tablespoons extra virgin olive oil

1 medium onion finely chopped

3 cups vegetable stock(didn't have any so used chicken)

1 can diced tomatoes not drained

1 can black beans drained and rinsed

2 cans pumpkin puree

1 can corn drained

1 cup heavy cream

1 Tablespoon curry powder (as we are not as accustomed to curry we used half)

1 1/2 teaspoon cumin

1/2 teaspoon cayenne pepper ( we do like this and added a little more)

salt to taste

we used cilantro as a garnish.

Heat soup pot add oil when hot

add onion and saute about 5 minutes till clear

add broth, tomatoes,black beans,pumpkin and corn

bring to a boil

reduce to med heat and stir in cream slowly and then add cumin,cayenne and salt to taste.

Simmer for 5 minutes adjust seasonings and serve.

Did not take long to cook.

Chicken with Black Beans and Rice

This looks terrible but it really taste good. Black beans are new for cooking with us so maybe that is it we are used to the red kidney beans. Any way we were surprised at how flavorful this dish was and we do like flavorful.Thanks from Recipezaar.

3 tablespoons olive oil
1 pinch crushed red pepper flakes (we added a bit more)
1 large onion (we always cook with a yellow)
4-5 cloves garlic chopped
4 boneless skinless chicken breast cut into strips (we used about 5 chicken thighs as they do seem to have more flavor and are not as dry as a breast plus we can get them cheep at Sam's.)
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 cans black beans, undrained
1 can corn drained
1 4 oz jar sliced pimientos
salt and pepper to taste
3 tablespoons balsamic vinegar
3 cups chicken broth
1 ½ cups rice.

1.In a large pan heat olive oil and add red pepper flakes
2.Add onion and garlic and cook until tender or clear.
3.Increase heat and add chicken stirring until cooked.
4.Lower heat to med. And add 1 tsp of oregano, 1tsp of cumin and simmer for 1 minute.
5.Add black beans, corn, pimentos, remaining spices and balsamic vinegar.
6.Blend and simmer uncovered for 30 minutes re seasoning if needed.
7.Heat broth to a boil and add rice. Lower to simmer and cook for 20 minutes till rice is fluffy.
8.Serve beans over rice.

Black Beans and sweet potatoes

Hello this is Will's other half Genie. I also cook here is one I made with a few adjustments

2 teaspoons oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
2 sweet potatoes, peeled and chopped
1 cup corn kernels
sour cream (optional)
lime wedges (optional)

Heat oil in a skillet and saute onion and garlic in oil until soft.
Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
Serve hot with sour cream and lime if desired.

I cooked this on the stove for about 4 hours.
I added some celery and 4 chicken tenders it just cried out for some chicken. Could have used more.

At first I thought there was to much cumin but when we added the sour cream and lime it did not seem to be to much. This is a keeper.