Slow Simmering 3-Bean Soup with Corn Bread
I would call this a cross between chili and soup. I kind of want to make up a cute little hybrid name for it, but Lindsey frowns on that.
The cornbread is moist and just a bit sweet. Perfect with honey.
3 Bean Soup
1 T olive oil
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 red onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 can enchilada sauce
1 28 oz can crushed tomatoes in puree (I only had a can of whole tomatoes, so I roughly chopped them up and used them...worked fine)
1-1/2 T oregano
crushed red pepper
In large stock pot, heat olive oil over medium heat. Add onion and saute until translucent, about 5 minutes. Add peppers. Continue to cook until peppers are tender, 5-7 more minutes.
Add enchilada sauce and tomatoes. Simmer 10 minutes. Add beans. Season with oregano, salt, pepper, and red pepper to taste. Keep soup at a low simmer for about an hour.
Serve with a dollop of sour cream and cheddar cheese.
1 1/2 cups flour
2/3 cup sugar
1/2 cup corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
Preheat oven to 350° F. Grease an 8-inch square baking pan.
Combine flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
Bake for 35 minutes or until wooden pick inserted in center comes out clean.
Serve warm with a drizzle of honey.