This Christmas I got a bit of a laugh when I opened a gift given to me by my husband.
‘You broke a cardinal rule,’ I teased as I held my brand new, just-unwrapped, still-in-the-box KitchenAid food processor.
‘What?’ Jon answered, truly confused.
You see, I had pretty much grown up knowing in my soul it wasn’t right for a husband to give a wife a kitchen appliance (or anything, really, that was solely practical) for her *insert birthday, anniversary, holiday present, etc. My dad had once given my mom a pancake griddle for Christmas, and it didn’t become a funny story till a few years later. In the 1991 version of ‘Father of the Bride,’ the young couple almost doesn’t make it to the altar when the bride-to-be is given a blender by her fiancé. Just recently, one of my friends was livid after receiving a GPS system from her fiancé for Christmas.
And now it was my turn.
Only I wasn’t upset. I felt I was supposed to feel irked over this broken Golden Rule of Marriage, but I only laughed.
For our honeymoon, we went to Paris and Rome. In Paris I fell in love with macarons so much that I had vowed I would one day become a French Macaron Connoisseur. I had recently bought a book on how to make the delicate, little treat, and my first attempt was a hilarious failure (more to come on that in an upcoming post!). I had blamed my failed attempt on not having a food processor (not me, of course!), which the recipe had called for, and this is what Jon had remembered.
And, I suppose I should mention to his credit, my main Christmas present were two tickets to the pre-Broadway show of ‘Aladdin,’ which was scheduled a few weeks prior to Dec. 25! It was a fantastic surprise.
But back to the food processor. And my chunky black bean soup. I must admit, the soup looks like a bowl of mud. But oh wow does it taste delicious! And we Canadians have been getting a wicked walloping from winter this season, so muddy appearance aside, I have been looking forward to my hot, comforting bowl of chunky black bean soup.
What you need
- 1 – 2 tbsp olive oil
- ½ large red onion, finely chopped
- ½ tbsp. minced garlic
- Five 15-ounce cans of black beans
- 1 ½ cups of chicken broth (or more if you want to thin out your soup)
- 3 – 4 tbsp chili pepper
- 1 tbsp ground black pepper
- Dash of cayenne pepper
- Dash of red pepper flakes
What you have to do
- Begin cooking the onion and garlic in the olive oil in your slow cooker (you can also pre-cook it on your stove-top if you don’t mind the extra pan)
- Wash and drain the black beans, and run about ¾ of them in your (fancy! new!) food processor
- Add the black beans, chicken broth, and everything else to your slow cooker and leave for about 3 – 4 hours on low.
It may not look like much, but it is one of the better tasting soups I’ve had all season.