Tengo hambre.

I leave for Nicaragua in ten days and cannot wait to see palm trees and bright blue sky, nearly melt in the 96 degree heat, observe in a variety of schools and eat food that is limey and filled with things like arroz, camarones y frijoles.  So, because I simply needed to pretend I was already there, dinner was inspired by a few of those yummy ingredients.

Menu

Black Bean Soup with toasted cumin crème fraîche (#49 & #50)

Baked corn tortilla chips (#51)

Tomato, Onion & Serrano Chile Salsa (#52)

I love black bean soup.  In fact I love legumes and beans in general.  Growing up, we never ate anything with beans at all, so I am not exactly sure how I got to trying them, but I am sure glad I did.  When cooked right, their earthy flavor is well matched with a variety of spices.  This soup calls for a hefty dose of cumin, - a spice everyone should have in their cupboard.  Added to black beans, lentils, salad dressing, chicken, yada yada yada, cumin makes everything smell and taste yummy.  

The soup came out well, although it didn't completely blindside me as being the best-black-bean-soup-known-to-man.  Not that I have high expectations or anything.  Who...me?  Never.  I think I need a lesson in effective soup making.  Any offers?

I added the cumin crème fraîche called for in the Smitten Kitchen entry, but I didn't love the addition.  Perhaps it was a bit overpowering to me or perhaps I didn't have a great quality product.  Either way, I thought it better without. 

The chips and salsa, however, they really wow-ed me.  Tortillas brushed with olive oil and sprinkled with salt and baked at 400 degrees until golden brown?  Si, por favor.  

Soon enough I will ordering camarones y arroz next to a real palm tree, not the imagined one in my mind. Until then...

248 to go...