Friday night we had our dinner with good friends Debbie and Dennis – I’ve talked about this for a couple of blogs! Thursday night I fixed Kentucky Country Ham Salad and Date and Nut Cake. Since they had to work the next morning, and couldn’t stay late, we decided on an early dinner – which meant I had less than an hour after getting home from work before they arrived. So I went to the ‘quick and easy but good’ recipes that we all have stored for occasions such as this! Black Bean Soup was part of our main meal and Cream Cheese and Sweet Chili Sauce with Frito Scoops was our appetizer. Some of you are rolling your eyes and thinking how kitschy can she get! But that’s the beauty of a friendship that’s lasted many years – we can enjoy a tuna fish sandwich together or a gourmet meal with the same gusto – the friendship always conquers the food! But just try the appetizer and you may be buying Frito’s for your next evening of fun!
This soup is based on a recipe that was in The Lexington Herald years ago and the appetizer from Brenda, my sister-in-law.
Black Bean Soup
- 1 large red onion, chopped
- 4 cloves garlic, chopped
- olive oil
- 2 – 15 ounce cans black beans
- 2 – 14.5 ounce cans diced tomatoes (I used fire roasted)
- 1 – 14.5 ounce can chicken broth
- 1 – 7 ounce can diced green chili peppers
- 2 – 11 ounce cans Niblets corn
- a good handful of cumin
- two handfuls chili powder
- for garnish – sliced green onions, sour cream and shredded cheddar
In a large pan saute the onion and garlic in a little olive oil over medium heat. Add remaining ingredients, except those for garnish, and stir to combine. When mixture comes to a boil reduce heat to medium low. Cook for about 30 minutes. When serving, top with green onions, sour cream and shredded cheddar – or any combination thereof! Enjoy!
Cream Cheese and Sweet Chili Sauce
- 8 ounces cream cheese, at room temperature
- sweet chili sauce
- Frito’s Scoops, for dipping
Place the cream cheese in a serving dish. Pour sweet chili sauce over the cream cheese. Enjoy!