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Black Bean Soup and Beer Bread by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Beer Bread by Melanie Foster serves: 16	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A quick, easy, and inexpensive quick-bread with rich beer flavor. Remember, the better the beer you use, the better the bread will taste. You can also substitute whole wheat pastry flour or half and half all-purpose and regular whole wheat flour in this recipe.

Ingredients:

3 c.

flour

2 tsp.

baking powder

1/2 tsp.

salt

2 T.

sugar

1/2 c.

butter, melted (1 stick = 1/2 c.)

12 oz.

beer

Directions:

Preheat oven to 350 degrees F.

Pour a small amount of melted butter in bottom of a 9 x 5 inch loaf pan, rock the pan back and forth to coat bottom of pan with melted butter.

Sift together flour, baking powder, salt, and sugar. Pour in beer and stir just until combined (do not over-mix). Transfer batter to prepared loaf pan.

Pour remaining melted butter over top of batter in loaf pan. Bake at 350 for 50-60 minutes, until bread is golden brown and a knife inserted into the middle of the loaf comes out clean. Let stand 10 minutes before removing from pan. Cool slightly and slice with a serrated knife. Serve immediately!!!

Categories:

Apps/Snacks & Beverages
Breads & Quick-breads
Fall/Winter
Quick & Easy
Side Dishes
Smart Budget Foods
Vegetarian/Vegan

Silky Black Bean Soup by Amanda Buell serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Smooth and Silky Black Bean Soup. Also try substituting some of the liquid for a can of beer or adding a roasted poblano pepper. Could add some cooked rice or barley for a heartier soup.

Ingredients:

2 T.

Olive Oil

1 rib

celery, chopped

1 sm.

carrot, chopped

1 clove

garlic, crushed (or 1/2 tsp. powder for each clove)

1 1/2 tsp.

cumin

1 tsp.

oregano

1 tsp.

chili powder

3 c.

vegetable or chicken broth

2 cans

black beans

salt and pepper to taste

Directions:

Heat olive oil in large pot over med heat. Add celery, carrot, onion and pepper. Cook vegetables until they soften and brown slightly, 8-10 minutes. Add garlic, cumin, oregano, chili powder and cook until fragrant, about 2 minutes.

Add the stock and black beans and increase heat to high. Bring the soup to a boil then reduce to low. Cover the pan and let simmer until flavors meld, 10-15 minutes (optional...we were hungry and it did just fine without a long simmer time).

At this point the recipe calls for an immersion blender but I don't have one so I took out about 1/3 of the beans and pureed them in the regular blender and returned them to the pot. Could puree the whole thing depending on your desired consistency.

Garnish with goat cheese or sour cream and chives (optional).

Reheat soup if necessary and serve hot with garnish.

Categories:

Dairy Free
Fall/Winter
Low Calorie
Low Carb
Low Fat
Low Sodium
Main Dishes
Soups
Vegetarian/Vegan
Wheat Gluten Free