Prior to meeting my husband, I was in a relationship with a guy who did not like Chinese food. This became a problem because I happen to love Chinese food. Any time we went out, going to a Chinese restaurant was out of the question. When that relationship ended, I decided that some things were worth holding out for in the next guy I dated and Chinese food was one of those things.
At that time I was in my mid-twenties and my mind was on men with future husband potential. I decided to make a list of the qualities and traits I wanted in a husband. The list included things like “loves to travel,” “wants children” and “has a strong work ethic.” Considering my prior relationship, I also included “must like Chinese food” on the list. The list included 36 items…admittedly some were trivial, but I was holding strong. I was not going to settle for someone who didn’t meet everything on my list.
I met my now-husband a few months after creating my list and soon discovered that he met 35 out of 36, and yes… he loved Chinese food! The only item I couldn’t check off for him was the fact that he was not older than me. I let it slide though because he was a mere two months younger.
One of my favorite foods, besides Chinese food, is anything with black beans in it. In fact, I like beans in general…pinto, black, kidney, refried. You name it and if it’s a bean, I love it. I found out a few years after my husband and I were married that he detests beans. Oh no…not again! Shouldn’t this be a deal breaker? You would think so, wouldn’t you? The truth is, I have actually found it to be a great set-up. You see, when we go out to eat at our favorite Mexican restaurant, guess who gets passed the beans on his plate? I found someone who will willingly hand over his beans to me…we are a perfect match.
Of course, I created other bean lovers when I had my children, so I still have to share, but for the most part the beans in this house are all mine. Take this delicious black bean soup, for example. I make this soup, we eat it for a meal (minus the hubby) and then I get to have leftovers! I also get to have enough to freeze and have at a later date. If my husband was a bean lover, I wouldn’t have the joy of eating leftover black bean soup.
If you are a black bean fan, give this delicious and simple soup recipe a try. It makes enough to share and if you are lucky like me, you will have enough to save for later.
Black Bean Soup
45 min | 15 min prep
1 1/2 cupps beef broth
1 1/2 cus water
1 small onion, chopped
3 cans black beans
1 cup salsa (medium to hot for an extra kick)
1 teaspoon cumin
Sour cream and shredded cheddar cheese to garnish (optional)
1. Drain and rinse two of the cans of black beans and set aside.
2. Using a potato masher, mash up the remaining can of un-rinsed beans with the juice.
3. Stir the salsa and cumin into the mashed beans and set aside.
4. In a medium size pot, combine the broth, water and chopped onion, bring to a boil. Simmer until the onions are tender.
5. Add the rinsed and mashed beans to the pot and stir well.
6. Simmer at a low heat for 30 minutes.
7. Garnish each bowl with some shredded cheese and a dollop of sour cream.