Black Bean Soup with Bacon and Bananas

Display units in Metric

2	medium	onions
8		garlic
4		whole organic carrots
3	tbs.	Herbs de Provence
2	tbs.	Chili powder I used ancho chili powder
1	lb.	local bacon nitrate free
1	lb.	cooked black beans
2	cups	cooked rice
		water to desired consistency
		splash of apple cider vinegar
		salt to taste
		For Garnish:
		sliced bananas
		cilantro

Cut up bacon into small pieces (this is easiest when still slightly frozen) and add to the pot.

Once bacon gets a bit of color, add in chopped onions, carrots (diced), chopped fresh garlic and Herbs de Provence.

Cook until onions get a bit translucent.

Add in cooked black beans and rice.

Cover and simmer for 30-40 minutes for flavors to meld.

Add 1-2 cups of water and using a hand-held blender (or transfer to food processor) blend until you reach desired consistency.

Add a splash of apple cider vinegar and (optional) hot sauce before serving.

Taste and add salt - (depending on how salty your bacon is, you may or may not need it).

Serve into bowls and garnish with fresh cilantro and sliced bananas.

Enjoy!

Cut up bacon into small pieces (this is easiest when still slightly frozen) and add to the pot.
Once bacon gets a bit of color, add in chopped onions, carrots (diced), chopped fresh garlic and Herbs de Provence.
Cook until onions get a bit translucent.
Add in cooked black beans and rice.
Cover and simmer for 30-40 minutes for flavors to meld.
Add 1-2 cups of water and using a hand-held blender (or transfer to food processor) blend until you reach desired consistency.
Add a splash of apple cider vinegar and (optional) hot sauce before serving.
Taste and add salt - (depending on how salty your bacon is, you may or may not need it).
Serve into bowls and garnish with fresh cilantro and sliced bananas.
Enjoy!

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