We knew we definitely wanted to have beer bread with dinner. No brainer. But what to make with it? Some sort of soup, no doubt. Out of the pantry came this: Barbeque Beef & Bean Soup. Browned a pound of ground beef with about a half each of an onion, green pepper, and red pepper; two carrots and two ribs of celery, chopped. Added two cloves of garlic, minced, about 1 - 2 tsp. chili powder, 1 tsp. cumin, and about 1/2 tsp. each salt and pepper. Cooked that for a minute to toast the spices and mellow the garlic. Added a can of fire-roasted tomatoes, a can of black beans (undrained), and a can of water with about 2 tsp. beef bouillon. Final ingredient was a generous half(ish) cup (to taste) of prepared barbecue sauce (I used KC Masterpiece). Let that all come to a low boil and then reduced the heat and simmered for about 10 minutes until the vegetables were softened. Served with piping hot beer bread. I topped mine with some chopped cilantro, which I think brightened the flavor nicely, though it would be fine without. Very tasty and went perfectly with the bread. Yummy pantry meal!
Posted on: Sat, 29 Nov 2014 03:17:33 +0000
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