Bonus Sunday

Didn't think I would make it up this weekend but when I awoke all by myself in the apartment (worked late last night, riding around the city with a phantom. Not as scary as it sounds. It is a camera that shoots veryveryvery fast. See, life moves at 24 frames per seconds according to film, 25 if you live in the PAL part of the world. Now, the Phantom can shoot things at 1000 frames per seconds, so imagine that played back at 24 FPS and you have slooooooooo-mooooooooo) there was really nothing to keep me there. I want to be at my house. And why couldn't I ? 

I got in the car and drove up. A little lazy, a little slow brained I watched James' progress on painting, cleaned up some and decided to cook us something special for dinner. 

Hmmmmm, let's see now.

BLACK BEAN SOUP WITH BACON

Once again a winner recipe from the Williams Sonoma soup book. I made a few alterations this time.

Heat oil in a soup pot and once it's warm add 2 chopped yellow onions and 1 packet of bacon. I scissored the bacon in to small pieces.

Add 1 chopped red pepper.

2 minced garlic cloves

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

a pinch (or 2) of Chipotle chili powder

Let it all become an aromatic dream come true.

Then add 8 cups of water and 2 cups of black beans.

I used dried beans but didn't have time to do an overnight soak so I put the beans in a pot and covered them with water + 2 additional inches. Bring to a boil and boil for 2 minutes. Take the pot off the heat and let it sit for 1 hour. After that rinse the beans and they are ready to use.

My soup simmered for about an hour and then I placed all solid stuff in a blender.

Finally I added chopped fresh cilantro and juice from 1 or 2 limes. 

Serve with home fried corn tortilla strips and fresh cut cilantro.

My veggie thoughts on the matter are very uninspired. The bacon adds such a smoky, tasty flavor that it's hard for me to think of substitutions. More chipotle perhaps?

We ate it with sour cream and crunched up tortilla chips. And these little fritters on the side...

FRIED FLAT BREAD WITH SCALLIONS

Put 1 1/4 cup of flour and 1 teaspoon salt in a food processor. Slowly add 1 cup of boiling water and mix till it becomes a dough. Take it out and put into plastic wrap for 1/2 hour.

Cut up one bunch of scallions and sauté them in oil.

Roll out the bough into a rectangle on a floured surface. 

Spread the leeks on top. 

Roll it up from the short end.

Cut up about 12 slices and put them between wax paper. Flatten the slices with your palm.

I stuck them in the fridge after this and about 2 hours later I fried them in oil in a pan until golden brown on both sides.