Black beans - Music please, maestro

Yes, it's corny sophomoric humor, and I may not be a junior any more; but I refuse to be a senior (except in the actuarial tables).

I avoid cooking dried beans most of the time, but caved in to the idea while shopping at my favorite Hispanic market the other day. Heck, these dark-skinned little devils are cheap, nutritious and tasty. Somewhere in the Google-verse I found a recipe that included a bunch of stuff to add after the cooking is done.

I didn't write down the measurements (that would be so Food Network). I just added a lot of the stuff I knew I liked and less of anything questionable. The slightly citrus-y cast the beans took on from the orange flavor and vinegar was really nice. And with my beloved fluffy white rice as a vehicle on which to serve them, these beans made my meal.

Add some or all: garlic (while the beans are cooking is a good idea), garlic powder, cumin, black pepper, salt, dried oregano, SunnyD (or orange juice if your nose is in the air), lime juice, EVOO, rice wine vinegar.

Soup Storm 'Cinco'

This was supposed to be a green gazpacho, and it was until I added the dried ancho chiles I buzzed up in my spice grinder. No matter, it tasted exactly the way it was supposed to regardless of color, creed, race, religion or sexual preference. The flavor here was marvelous and next to impossible to describe. I'll just list what went into it and the briefest of steps to completion.

Mexican inspired soup storm soup
2 Tbs vegetable oil
1/2 yellow onion, chopped
1/2 jalapeno, seeded and chopped
1 serrano chile seeded and chopped
2 cloves garlic, chopped fine
salt and pepper to taste
28 oz can green enchilada sauce
2 cups chicken stock
2 dried ancho chiles, seeds removed and then ground to a powder
homemade ricotta cheese
cilantro

Heat the oil in a large skillet or medium soup pot. Saute onion, jalapeno, serrano, garlic and salt and pepper for about 5 minutes. Place in food processor with 1/4 cup stock. Puree.

Put the enchilada sauce, chicken stock, dried ancho chiles and the puree into the pot and heat to a simmer. Remove from heat and allow to cool to room temperature, at which temperature you will serve it. Garnish with ricotta or sour cream and cilantro and serve in wide soup bowls.