By jeffreyw (Mmmm... Parmesan Potato soup) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons By jeffreyw (Mmmm... Parmesan Potato soup) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

 

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream

Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.

Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.

Serve with remaining onion, bacon, and cheese. Yield: 10 cups.

1 lb. great northern beans, soaked
2 teaspoon salt
1 medium onion, chopped
1 to 2 cloves garlic, minced
1/8 teaspoon ground pepper
2 lbs. beef short ribs
6 cup water
3/4 cup barbecue sauce

Place all ingredients in slow cooker except barbecue sauce.
Cover and cook on low 10 to 16 hours.
Before serving, remove short ribs and cut meat from bones.
Return meat to slowcooker.
Stir in barbecue sauce before serving.

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Ingredients
1 lb. black beans
2 tbls. Extra-Virgin olive oil
2 onions, large, diced
6 cloves garlic, minced
1 cup tomato, peeled, seeded, and chopped (fresh or canned)
1 sprig epazote, fresh or dried (optional)
1 tbls. Chipotle Chiles, canned, chopped (or 1/4 tsp. Cayenne)
1 tspn. cumin, ground
1 tspn. Coriander, ground
2 tspn. salt

Directions
Soak the black beans for 2 hours and drain.
In a deep pot, heat the olive oil over medium heat.
Add the onions and cook about 5 min. until translucent.
Add the Beans, garlic, and 6 cups cold water.
Bring to a boil, skimming any foam that rises to the surface.
Reduce to a simmer.
In an hour or when the Beans are soft, add the tomato, epazote, Chipotle chile, cumin, Coriander, and salt.
Continue cooking until the Beans start to break down and the broth begins to thicken.
Taste for seasoning and add salt and pepper if needed.
If you’re serving this soup immediately, you may want to thicken it by pureeing a cup or two of the Beans in a blender or food processor and then recombining them with the rest of the soup. The soup will thicken on its own if refrigerated overnight.

Recipe Source: http://www.cookbookwiki.com/Mexican_Black_Bean_Soup