Black bean soup and corn pone

I love to cook. LOVE IT! Being in the kitchen is stress relief to me.
I tend to get ideas and run with them, see a dish and make it, hear about a yummy entree and invent my own variation of it.  Recipes are optional.

A few years ago I decided to make my own version of black bean soup.  It has now become a favorite in my house.  Cheering actually takes place when they see it on the menu.

Here is the recipe:

1 large (very large) Onion, chopped
1 small green pepper, chopped
1-2 jalapeno pepper (optional)

MMMMMMMMmmmm

1/2c.  butter
4 Garlic cloves
2t. Adobo (goya brand)
2t. paprika
2t. cumin
2t. pepper
1t. hot pepper flakes (optional)
1 16 oz bag of black beans, prepared
    or 2 large cans of prepared back beans
2 cups chicken stock or until stock is 1.5 inches above beans
salt to taste
1/4c. heavy cream (optional)

garnish:
Sour cream or plain yogurt
cilantro




Saute onions, garlic, and green pepper until onions are translucent. Add spices. Saute for three minutes. Add beans and chicken stock. Simmer for 30-45 min until beans are soft. Blend (yep, in a blender or better yet with an immersion blender) all ingredients into a smooth consistency. Return to pan and simmer for 15 more minutes. I have milk allergies in my family, so I cannot add heavy cream, but for a rich and creamy variation heavy cream during this final simmer. Salt to taste.

Serve with sweet corn pone and a dollop of sour cream or plain yogurt (soy yogurt works fine, too) and sprigs of fresh cilantro.

Enjoy!