Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Black Bean & Chorizo Soup

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Merry Christmas, friends. All this free time means I’m finally working ahead, and ironically, I’m already thinking about how full I’m going to be on Christmas. Of course, as you’re reading this, it is Christmas, so I imagine I’ve eaten two kinds of cookies, breakfast casserole, barbecue chicken dip, turkey, mashed potatoes, cake and homemade ice cream that I made in the ice cream maker my amazing husband got me for my birthday. 

My cat will be plowing through the mountain of wrapping paper. My family will be enjoying their new toys and such. I’ll be sipping too much Bailey’s. All will be totally chill with the world. Hopefully future/now Christmas is completely amazing. 

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

I made you this Black Bean & Chorizo Soup for when you finally reach the point that you can’t eat one more turkey sandwich. When you need something on the slightly lighter side with a completely different flavor profile, this soup will be waiting for you. And as a bonus, it’s super easy to make. 

Go easy on yourself by buying pre-cut chunks of chorizo. We’re also going to use canned black beans and green onions which we can chop with scissors, so we won’t even need to take out a cutting board. It’s all so simple and so delicious. 

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Hope you had an ideal Christmas and that you ate the most amazing dinner. Hope you still have room for Black Bean & Chorzo Soup.

Black Bean & Chorizo Soup
Serves 2
Black Bean & Chorizo Soup is a perfect post-holiday game changer you can make in a flash.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 4 ounces chorizo, chopped
  2. 2 green onions
  3. 1/2 teaspoon ground cumin
  4. 15 ounce can black bean soup, drained
  5. 1 tablespoon tomato paste
  6. 2 cups chicken stock
  7. Squeeze of lime juice
  8. 2 tablespoons sour cream
Instructions
  1. Put your favorite soup pot or sauce pan over medium heat and add the chopped chorizo. Allow it to cook for about five minutes until it releases its delicious orange oil and starts to crisp up a bit. Pull the chorizo bits out of the pot and save them for later in another bowl.
  2. Cut the green tops off your green onions and set aside. Thinly slice the whites of the green onions and add them into your pot, or just use scissors to cut them directly over the pot. Add in the ground cumin, stir this all together, and allow it to cook for a couple of minutes over low heat.
  3. Add the black beans, tomato paste, and chicken stock and bring this up to a simmer. Allow it to bubble away gently for about 10 minutes.
  4. Remove the pot from the heat and stir in a squeeze of lime juice.
  5. Divide your soup between two bowls, sprinkle the crispy chorizo back into each bowl, and dollop in a spoonful of sour cream into each bowl. Finally, scissor the tops of your green onion over each bowl.
  6. Stir, eat, and enjoy.
Adapted from Nigella Christmas
Adapted from Nigella Christmas
http://awesomeon20.com/
Cheesy Black Bean Bacon Dip | How to be Awesome on $20 a Day

Cheesy Black Bean Bacon Dip

Cheesy Black Bean Bacon Dip | How to be Awesome on $20 a Day

I start out with good intentions. Black beans are supposed to be healthy. Salsa is full of vegetables. I’m going to make a healthy dish. But wait. You know what would make this better? Cheese. Definitely plenty of gooey cheese. And if we’re going to add cheese in, we might as well make it super awesome and add in some bacon as well. I can’t help myself. I can’t say no to awesomeness.

Cheesy Black Bean Bacon Dip | How to be Awesome on $20 a Day

This dip comes together in no time and makes plenty to go around. You can subtly change up the flavor depending on the salsa you use. If you like something sweeter, choose a mild salsa. If you like a smoky flavor, find something with chipotle. If heat is your thing, try a habanero or ghost pepper salsa. Or if you’re really dedicated, make your own.

Cheesy Black Bean Bacon Dip | How to be Awesome on $20 a Day

In case you were wondering, it’s totally okay to eat dip for dinner. And adding in a bit of bacon can only make life better. It’s gonna be okay. Just go with it.

Cheesy Black Bean Bacon Dip
Serves 4
Spicy, cheesy black bean dip with crispy bacon is delicious and almost healthy.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 slices bacon, chopped into 1 inch pieces
  2. 1 can black beans, drained
  3. 1 cup salsa
  4. 1 teaspoon ground cumin
  5. 1/2 teaspoon garlic powder
  6. 1 cup shredded monterrey jack cheese
Instructions
  1. In a medium skillet over medium heat, cook bacon until crispy. Remove the bacon pieces to a paper towel lined plate.
  2. Add the beans to the bacon fat and use your potato masher to give the beans a squish. You don't need to smash every single bean, but you just want to add some creaminess.
  3. Stir in the salsa and seasoning and bring to a simmer. Stir in the cheese until it's melted, the sprinkle the bacon pieces over the top.
Adapted from 1001 Fast and Easy Recipes
Adapted from 1001 Fast and Easy Recipes
http://awesomeon20.com/
Sweet Potato Vegetarian Shepherd's Pie | How to be Awesome on $20 a Day

Sweet Potato Vegetarian Shepherd’s Pie

Sweet Potato Vegetarian Shepherd's Pie | How to be Awesome on $20 a Day

It’s 90 degrees here today, and I can’t even believe I’m about to talk about fall food. But I cranked up my oven today just for you because I love you and I want you to have awesome food every dang day. I made you something hearty and flavorful and meatless. It’s Sweet Potato Vegetarian Shepherd’s Pie.

Sweet Potato Vegetarian Shepherd's Pie | How to be Awesome on $20 a Day

 I first discovered this recipe while we were living in Taiwan, but I couldn’t manage to find the can of lentils that was called for, so I used black beans instead. Everybody eating it loved it, including the actual vegetarians. Onions, carrots, tomatoes, and black beans all get cooked together in red wine and veggie stocks, then that whole situation gets topped off with mashed sweet potatoes and cheddar cheese. It’s flavors on top of flavors on top of flavors.

Trust the English when it comes to cold weather comfort food. Not that I know what cold weather feels like. It drops into the low 70’s and suddenly I’m desperate for a jacket and might actually consider putting on covered shoes. But for some reason, I haven’t been able to stop loving cold weather foods like shepherd’s pie. If you have vegetarians in your life, or you’re into meatless Monday, you’ll definitely want to work this into your dinner rotation. It can be completed in about 45 minutes, or you can assemble the pie and refrigerate it for a few days or even put it in the freezer for later. Make your life easy, friends.

Sweet Potato Vegetarian Shepherd's Pie | How to be Awesome on $20 a Day

If the weather is thinking about cooling off in your area, you should make Sweet Potato Vegetarian Shepherd’s Pie. If it’s still 90 degrees in your area, you should still make it and daydream about a Swedish chalet in the alps or the snow covered Scottish moors. Either way, it’s gonna be awesome.

Sweet Potato Vegetarian Shepherd's Pie
Serves 4
A black bean and veggie filling is topped with mashed sweet potatoes and sharp cheddar for a hearty, warming vegetarian dish.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 1 tablespoon olive oil
  2. 1 onion, peeled, halved, and sliced
  3. 2 carrots, sliced lengthwise then chopped
  4. 1 teaspoon dried thyme, divided
  5. 1 cup red wine
  6. 1/2 cup veggie stock
  7. 1 can petite diced tomatoes
  8. 1 can black beans, drained
  9. 2 pounds sweet potatoes, peeled and chopped into large chunks
  10. 2 tablespoons butter
  11. 3 ounces shredded sharp cheddar
Instructions
  1. Put a large pot of water on to boil for your sweet potatoes. Put olive oil in a large skillet and preheat it over medium heat. You can peel and start chopping your veggies as things heat up.
  2. Add onion to skillet and cook until golden brown, stirring frequently. Add the carrots and 1/2 teaspoon of dried time and give everything a good toss.
  3. When your water is boiling rapidly, add your sweet potatoes and cook for about 15 minutes or until the sweet potatoes are fork tender.
  4. Add wine, stock and tomatoes to your skillet, stir everything together, and simmer for about 10 minutes. Stir in black beans and simmer for another 10 minutes
  5. When your sweet potatoes are soft, drain completely and return them to the hot pot (off the heat). Add butter and salt and pepper to taste. Mash sweet potatoes until smooth.
  6. Preheat your oven to 375 and lightly spray a 2 quart casserole dish with non-stick spray. Transfer your veggie and black bean mixture to the casserole dish. Spread your mashed sweet potatoes on top of your veggies, then sprinkle the cheese over that. Finally, sprinkle the last of your dried thyme over the top.
  7. If you want to stash this in the fridge for a couple of days, now would be the time. Or you can freeze it for up to month. Just double the baking time when you decide to cook it.
  8. Bake your pie for 20 minutes or until everything is bubbly and melty.
Adapted from Good Food Magazine
http://awesomeon20.com/
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