Lynnda wanted to share one of her favorite soups with people of Nickelsville: she soaked the a big batch of black beans a night ahead, and we set them cooking in a pot as soon as we got to Nickelsville on Tuesday afternoon. While the beans were simmering Tracy, Lynnda and I chopped onions, celery, carrots and green peppers, which we later sauteed, before throwing them into the bean pot to let it cook together for a while. Lynnda adjusted seasoning: salt and coriander, while Richard worked on finely chopping a head of garlic and Tracy gave her attention to finishing touches: chopping cilantro and squeezing the lemon juice.
When the soup was almost done (and smelling heavenly) Lynnda produced the secret ingredient: SALSA. She said it's still a secret what's in salsa, so it's Ok to blast it on the internet: figure out your own salsa to spice your black bean soup with :).
Later we shared the soup at the big table in the heated garage, with sour cream and cheddar cheese as garnishes. Nice conversation at the table.
|Richard, Nickelsville's historian|