It was a hot, hot August day in El Paso, Texas. The year was 1823. Johnny Beano shuffled into the bar and ordered himself a cup of black bean soup. Billy the bartender replied, “Listen, I don’t want any trouble, but it clearly says on the door – no black bean soup served here.” Johnny Beano replied, “Well maybe you folks oughta try my black bean soup before you kick me outta here.” A few heads turned, and the bartender hesitated. “Let’s hear him out, Billy!” shouted Can Can Shirley. “All right kid, let’s see what you’ve got,” said Billy. Johnny Beano headed to the kitchen and whipped out a few of his favorite spices from his bag – oregano, chili powder, cumin, and his secret ingredients – agave, sherry and cinnamon. He threw in some seasonal veggies and let the soup cook for a while on the stove. By the time he had finished simmering it, the aromas had wafted all over town, and people had lined up around the block to taste Johnny Beano’s soup. Needless to say, by the end of the day the sign on the door had changed to “We serve only Beano’s Black Bean Soup here.” Billy walked up to him, patted him on the back, and said, “Well, clearly they don’t call you Johnny Beano for nothing.” Johnny replied, “Actually, my original name was Johnny Beanerofskowitz but they changed it at Ellis Island.  Long story.” Then he hopped on his horse and rode off into the sunset.

Ingredients (in no particular order): black beans, green pepper, red pepper, chipotle chili, cumin, chili powder, oregano, agave, cinnamon, sherry, carrot, celery, tomatoes, canola oil, garlic, onion, salt, pepper, homemade vegetable stock goodness

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