This is like top secret here...these are the beans everyone asks me to make ...they've earned my father in laws seal of approval and he is a bean man! No longer will I keep these beans a secret..in fact, they aren't even my original recipe! My intention was to make Dave Lieberman's Black Bean Soup but it became the best beans ever to put over the rice we eat so often. I follow this recipe almost exactly because it's perfect. I don't garnish it with the garnishes Dave recommends because we don't eat it as soup and I let it simmer all day to let the flavors meld longer. Everyone asks me what I put in them and compliments me on the flavor..they all want the recipe..well here it is world! :-) Next time I will put a picture of the beans topped over the rice..it's amazing!
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Season with salt and pepper and let the soup simmer as long as your heart desires so the flavors can meld and become a pot of deliciousness!
About 15 minutes before you are ready to serve the beans over a hot plate of rice, off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup. Serve and enjoy!