Black Bean Pumpkin Soup

Black Bean Pumpkin Soup
From SmittenKitchen

Yield: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter (or olive oil)
4 cups beef broth
16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry white wine
1/2 pound cooked ham, cut into 1/8-inch dice (optional)
3 to 4 tablespoons wine vinegar

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy pot cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and wine until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Red Banana Bread

1 2/3 cups all purpose flour

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon baking soda

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup vegetable oil

1/4 cup crushed pineapple

1 1/2 cups mashed red bananas



Preheat oven to 350°F. Butter and flour a 9 by 5 by 3 inch loaf pan.







In a small bowl, whisk together flour, salt, ginger, and baking soda. 





In a large bowl, beat sugar and eggs together with an electric mixture until lightened in color and thickened in texture, about 4 minutes. 





Beat in vanilla extract and vegetable oil. 





Stir in bananas and crushed pineapple. 





Stir in flour mixture until just incorporated. Pour dough in prepared pan and bake until top is golden and a cake tester comes out clean, about one hour.

Kettle Corn

Kettle Corn

1/8 cup coconut oil
1/4 cup popcorn kernels
1/8-to-1/4 cup brown sugar
Sprinkle sea salt

Heat the oil in a pot with a lid over medium-high heat. Drop in three kernels; when they pop, the oil is hot enough. Add the remainder of the kernels, then quickly sprinkle the brown sugar over the top. Put the lid on the pot, then shake continuously while keeping the pot in contact with the heat. When the popping slows down to two seconds between pops, immediately dump the popcorn into a large bowl, sprinkle with sea salt, and stir for 20 seconds.