In Morocco, meat or fowl is often cooked with fresh or dried fruit in honey-sweetened sauces redolent of ginger or cinnamon. In this adaptation, the carrots give extra flavor and texture. All you need is a green salad to complete the meal.
Chunks of chicken and mushrooms give this tasty soup a main-dish heartiness. If you like a lot of spice, increase the crushed red pepper to 1/2 teaspoon. A spinach salad topped with sliced ripe mango or papaya makes a sweet accompaniment.
During one round of experimentation, Jennifer used a mix of white and black beans; she dubbed the resulting dish “tuxedo chili.” “It’s now one of our favorites!” she says. Garnish it with sour cream and grated Monterey Jack cheese.
This chili is inspired by the flavors of black bean and corn salsa.
This black bean and vegetable chili is super hearty, even without meat.
This is a quickly prepared version of a Cuban-style black bean soup. By using bacon and canned beans instead of a ham hock and dried beans, the preparation time is significantly reduced.
When buying the salmon for this recipe, ask the seller to remove the skin. By broiling the salmon rather than cooking it in the broth, the fish browns and gets crispy edges, providing a visual and textural accent to the soup.
Buckwheat noodles infuse this soup with a deep, earthy flavor, while fresh dill provides a bright counterpoint.
Coconut milk replaces cream and olive oil substitutes for butter in this rich soup.