Black Bean & Bacon Soup

Black Bean & Bacon Soup

Ingredients:

2 (15 oz) cans of black beans, rinsed & drained

1 (14.4 oz) can of diced tomatoes with chilies, onions & cilantro

1/2 lime, juiced

1 tbsp extra virgin olive oil

7 slices of bacon, cut into pieces

1/2 large onion, diced

2 garlic cloves, minced

1 jalapeno, ribs & seeds removed

1 tbsp cumin

2 cups chicken broth


Directions:

In a blender or food processor, combine black beans, tomatoes (with the liquid) and lime juice. Blend until smooth. Set aside.

In a large pot or dutch oven, add olive oil over a medium heat. Add slices bacon, onions and garlic. Saute until bacon is crispy and onions are soft. Remove a few bacon pieces and set on a paper lined plate. Add cumin and jalapenos.

Pour in chicken broth and scrape the brown bits from the bottom of the pan. Add black bean mixture and stir until well combined. Bring to a boil. Cover with lid, reduce heat and simmer for 15 minutes.

When ready to serve, top with bacon pieces, cilantro and tomato.

Spinach & Garlic Cheese Stuffed Portobello Mushrooms

Spinach & Garlic Cheese Stuffed Portobello Mushrooms 

Ingredients:

8 small portobello mushrooms

2 tablespoons olive oil

1 nine-ounce package frozen chopped spinach, cooked and drained

1 container Boursin cheese

1/2 teaspoon granulated garlic

Sea salt

Freshly ground black pepper


Directions:

Clean mushrooms and remove gills using a spoon. Brush all over with olive oil and set aside.

Fire up your grill. While the grill is getting hot, mix the spinach, cheese, and garlic together in a bowl to make the filling.  Adjust seasoning with salt and pepper to taste.

Stuff each mushroom with a generous portion of the filling.

When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. (If you have a gas grill, don’t turn on all of the burners.) Clean and oil the cooking grate.  Place the mushrooms on the cool side of the grill, stuffed side up, cover, and cook until filling is bubbling and the mushrooms are well seared, about 20 minutes.