I came across a recipe for this and it looked like it was worth
trying. The recipe called for 4 cans of black beans and was supposed to
serve 9, a strange number. There is only the two of us here, so I cut
it back to one can of beans and adjusted the other ingredients
accordingly. It Was delicious. He also had chicken quesadillas.

The soup was so good I wish I had made the full recipe so I could have
it for lunches for the rest of the week.

In article >,
says...
>
> I came across a recipe for this and it looked like it was worth
> trying. The recipe called for 4 cans of black beans and was supposed to
> serve 9, a strange number. There is only the two of us here, so I cut
> it back to one can of beans and adjusted the other ingredients
> accordingly. It Was delicious. He also had chicken quesadillas.
>
> The soup was so good I wish I had made the full recipe so I could have
> it for lunches for the rest of the week.

well don't be a tease, tell us the recipe

Janet UK

On 2021-03-31 7:07 a.m., Janet wrote:
> In article >,
> says...
>>
>> I came across a recipe for this and it looked like it was worth
>> trying. The recipe called for 4 cans of black beans and was supposed to
>> serve 9, a strange number. There is only the two of us here, so I cut
>> it back to one can of beans and adjusted the other ingredients
>> accordingly. It Was delicious. He also had chicken quesadillas.
>>
>> The soup was so good I wish I had made the full recipe so I could have
>> it for lunches for the rest of the week.
>
> well don't be a tease, tell us the recipe
>

https://www.tasteofhome.com/recipes/...ack-bean-soup/

On Tuesday, March 30, 2021 at 9:57:18 PM UTC-4, Dave Smith wrote:
> I came across a recipe for this and it looked like it was worth
> trying. The recipe called for 4 cans of black beans and was supposed to
> serve 9, a strange number.

Given what the nutrition information looked like, I'd guess they measured
the volume of the finished soup and figured out it was 9 cups, so 9 servings.
Or estimated the volume based on the ingredients.

Cindy Hamilton

On 2021-03-31 10:13 a.m., Cindy Hamilton wrote:
> On Tuesday, March 30, 2021 at 9:57:18 PM UTC-4, Dave Smith wrote:
>> I came across a recipe for this and it looked like it was worth
>> trying. The recipe called for 4 cans of black beans and was supposed to
>> serve 9, a strange number.
>
> Given what the nutrition information looked like, I'd guess they measured
> the volume of the finished soup and figured out it was 9 cups, so 9 servings.
> Or estimated the volume based on the ingredients.


I looked around and there are lots of similar recipes, mostly with minor
variations. I used just one can for this one and it made three good
servings.... so I know what's for lunch today.

Dave Smith wrote:
....
> https://www.tasteofhome.com/recipes/...ack-bean-soup/

so strange that they think that tiny amount of hot pepper
sauce would even be noticeable in that large amount of other
ingredients (pepper flakes, chopped jalapeno, chili powder,
pepper...).

i'm acclimated enough that i wouldn't notice it until you
got up to about half a cup.


songbird

On 2021-03-31 10:41 a.m., songbird wrote:
> Dave Smith wrote:
> ...
>> https://www.tasteofhome.com/recipes/...ack-bean-soup/
>
> so strange that they think that tiny amount of hot pepper
> sauce would even be noticeable in that large amount of other
> ingredients (pepper flakes, chopped jalapeno, chili powder,
> pepper...).
>
> i'm acclimated enough that i wouldn't notice it until you
> got up to about half a cup.
>


I added quite a bit more for my 1/4 recipe than they called for in the
full recipe. I also used a whole jalapeno where they wanted one for
four times the amount.

On Wednesday, March 31, 2021 at 10:42:12 AM UTC-4, songbird wrote:
> Dave Smith wrote:
> ...
> > https://www.tasteofhome.com/recipes/...ack-bean-soup/
>
> so strange that they think that tiny amount of hot pepper
> sauce would even be noticeable in that large amount of other
> ingredients (pepper flakes, chopped jalapeno, chili powder,
> pepper...).
>
> i'm acclimated enough that i wouldn't notice it until you
> got up to about half a cup.

Some grocery stores sell jalapeños individually and people pocket them without paying. So they package them 7 or 8 at a time.

On Wed, 31 Mar 2021 08:35:53 -0700, bruce bowser wrote:

> Some grocery stores sell jalapeños individually and people pocket them
> without paying. So they package them 7 or 8 at a time.

I had a pack of the real skinny peppers and my dad thought they were
string beans when he was snacking out of my fridge.

On 2021-03-31 12:11 p.m., Mike Duffy wrote:
> On Wed, 31 Mar 2021 08:35:53 -0700, bruce bowser wrote:
>
>> Some grocery stores sell jalapeños individually and people pocket them
>> without paying. So they package them 7 or 8 at a time.
>
> I had a pack of the real skinny peppers and my dad thought they were
> string beans when he was snacking out of my fridge.
>

If they were those little Thai peppers he could have been in for a rude
surprise. Those little buggers can sure pack a punch.

A couple weeks ago my wife picked up a pack of habaneros. Holy cow.
Those things are way too hot for me. I had to mince them up into tiny
pieces and use very limited amounts. I prefer a pepper with flavour and
mild enough that I can use a fair amount without destroying the dish.

On Wednesday, March 31, 2021 at 11:35:56 AM UTC-4, bruce bowser wrote:

> Some grocery stores sell jalapeños individually and people pocket them without paying. So they package them 7 or 8 at a time.

Perhaps in the ghetto in which you live. I can buy a single jalapeno.

Cindy Hamilton

On 2021-03-31 12:51 p.m., Cindy Hamilton wrote:
> On Wednesday, March 31, 2021 at 11:35:56 AM UTC-4, bruce bowser wrote:
>
>> Some grocery stores sell jalapeños individually and people pocket them without paying. So they package them 7 or 8 at a time.
>
> Perhaps in the ghetto in which you live. I can buy a single jalapeno.

The curious thing around here is that the discount groceries in the
sketchier areas around here are more likely to sell them in bulk while
the more expensive stores in the nicer areas are more likely to have
them pre-packaged. My assumption was that they are bigger sellers in
those more ethnic areas and the the other stores sell them pre-packaged
with at least half dozen are trying to sell larger numbers of them.

I wish I could find a source for Espanolas or something similar, the
skinny red ones. They have some flavour and a decent heat to them, but
not so hot that a little bit too much will turn a zesty dish into an
inferno.

Dave Smith wrote:
....
> A couple weeks ago my wife picked up a pack of habaneros. Holy cow.
> Those things are way too hot for me. I had to mince them up into tiny
> pieces and use very limited amounts. I prefer a pepper with flavour and
> mild enough that I can use a fair amount without destroying the dish.

i've never really liked those, for some reason they taste
like rotting fruit to me. any of the many sauces i've tried
with those in them have had a similar off note.

sad to me because at times i do want some more heat than
what sriracha sauce provides but most of the other sauces
available are either habanero or ghost pepper types and
those are way too hot for me.


songbird

On Wednesday, March 31, 2021 at 12:51:05 PM UTC-4, Cindy Hamilton wrote:
> On Wednesday, March 31, 2021 at 11:35:56 AM UTC-4, bruce bowser wrote:
>
> > Some grocery stores sell jalapeños individually and people pocket them without paying. So they package them 7 or 8 at a time.
>
> Perhaps in the ghetto in which you live. I can buy a single jalapeno.

Hey! I'm proud of urban ghetto 'hoodlum' hood living. And there is a Whole Foods and a Trader Joe's a few blocks away where I can shop, too.

On 3/31/2021 12:47 PM, songbird wrote:
> Dave Smith wrote:
> ...
>> A couple weeks ago my wife picked up a pack of habaneros. Holy cow.
>> Those things are way too hot for me. I had to mince them up into tiny
>> pieces and use very limited amounts. I prefer a pepper with flavour and
>> mild enough that I can use a fair amount without destroying the dish.
>
> i've never really liked those, for some reason they taste
> like rotting fruit to me. any of the many sauces i've tried
> with those in them have had a similar off note.
>
I agree 100%.
>
> sad to me because at times i do want some more heat than
> what sriracha sauce provides but most of the other sauces
> available are either habanero or ghost pepper types and
> those are way too hot for me.
>
Sriracha also tastes nasty. For vinegar sauce, it's Cholula.
>
>
> songbird
>


--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

BryanGSimmons wrote:
....
> Sriracha also tastes nasty.

it doesn't bother me at all. mostly tastes of
garlic, vinegar and then the fermented peppers and
the bit of sweetness.

my other hot spice is a green curry blend that
is much hotter. i mostly use it in hot chocolate
of all places. which is kinda odd since it does
have shrimp paste in it. haha... along with the
other ingredients.


> For vinegar sauce, it's Cholula.

never had that, not sure i can find it locally, but i'll look
next time i get to the stores that might have it.


songbird

On 3/31/2021 9:46 AM, Dave Smith wrote:
> On 2021-03-31 7:07 a.m., Janet wrote:
>> In article >,
>> says...
>>>
>>> Â*Â* I came across a recipe for this and it looked like it was worth
>>> trying. The recipe called for 4 cans of black beans and was supposed to
>>> serve 9, a strange number.Â* There is only the two of us here, so I cut
>>> it back to one can of beans and adjusted the other ingredients
>>> accordingly. It Was delicious.Â* He also had chicken quesadillas.
>>>
>>> The soup was so good I wish I had made the full recipe so I could have
>>> it for lunches for the rest of the week.
>>
>> Â* well don't be a tease, tell us the recipe
>>
>
> https://www.tasteofhome.com/recipes/...ack-bean-soup/
>
You know I love soup so thanks for that.

Jill

On 3/31/2021 10:41 AM, songbird wrote:
> Dave Smith wrote:
> ...
>> https://www.tasteofhome.com/recipes/...ack-bean-soup/
>
> so strange that they think that tiny amount of hot pepper
> sauce would even be noticeable in that large amount of other
> ingredients (pepper flakes, chopped jalapeno, chili powder,
> pepper...).
>
> i'm acclimated enough that i wouldn't notice it until you
> got up to about half a cup.
>
>
> songbird
>
I'm sure sites like that err on the side of caution. You can always
adjust the seasonings to make make something more spicy; it's harder to
tone it down if you over season.

Jill

In article >,
says...
>
> On 3/31/2021 9:46 AM, Dave Smith wrote:
> > On 2021-03-31 7:07 a.m., Janet wrote:
> >> In article >,
> >> says...
> >>>
> >>> ** I came across a recipe for this and it looked like it was worth
> >>> trying. The recipe called for 4 cans of black beans and was supposed to
> >>> serve 9, a strange number.* There is only the two of us here, so I cut
> >>> it back to one can of beans and adjusted the other ingredients
> >>> accordingly. It Was delicious.* He also had chicken quesadillas.
> >>>
> >>> The soup was so good I wish I had made the full recipe so I could have
> >>> it for lunches for the rest of the week.
> >>
> >> * well don't be a tease, tell us the recipe
> >>
> >
> > https://www.tasteofhome.com/recipes/...ack-bean-soup/
> >
> You know I love soup so thanks for that.
>
> Jill

Thanks Dave

Janet UK

On Wednesday, March 31, 2021 at 10:40:36 AM UTC-10, wrote:
> On 3/31/2021 12:47 PM, songbird wrote:
> > Dave Smith wrote:
> > ...
> >> A couple weeks ago my wife picked up a pack of habaneros. Holy cow.
> >> Those things are way too hot for me. I had to mince them up into tiny
> >> pieces and use very limited amounts. I prefer a pepper with flavour and
> >> mild enough that I can use a fair amount without destroying the dish.
> >
> > i've never really liked those, for some reason they taste
> > like rotting fruit to me. any of the many sauces i've tried
> > with those in them have had a similar off note.
> >
> I agree 100%.
> >
> > sad to me because at times i do want some more heat than
> > what sriracha sauce provides but most of the other sauces
> > available are either habanero or ghost pepper types and
> > those are way too hot for me.
> >
> Sriracha also tastes nasty. For vinegar sauce, it's Cholula.
> >
> >
> > songbird
> >
>
>
> --
> --Bryan
> For your safety and protection, this sig. has been thoroughly
> tested on laboratory animals.

This guy agrees with you there. By "this guy", I don't mean me. I mean this guy:
https://www.thrillist.com/eat/nation...acha-hot-sauce

Dave Smith wrote:
> A couple weeks ago my wife picked up a pack of habaneros. Holy cow.
> Those things are way too hot for me. I had to mince them up into tiny
> pieces and use very limited amounts. I prefer a pepper with flavour and
> mild enough that I can use a fair amount without destroying the dish.

And also not so hot they destroy your taste buds (temporarily).
Habaneros are hot. I was given a dozen homegrown ones one year.

One good use I found. I chopped up one and added it to my shrimp boil.
It wasn't overpowering but gave a nice tang to the shrimp.

songbird wrote:
> sad to me because at times i do want some more heat than
> what sriracha sauce provides but most of the other sauces
> available are either habanero or ghost pepper types and
> those are way too hot for me.

If your store sells this, try a small can of Patak's Vindaloo Sauce.
Comes in a tiny 3 ounce can or so. Too hot for me on it's own but you
can use it as a condiment to add more heat to sriracha or any salsa.

Gary wrote:
....
> If your store sells this, try a small can of Patak's Vindaloo Sauce.
> Comes in a tiny 3 ounce can or so. Too hot for me on it's own but you
> can use it as a condiment to add more heat to sriracha or any salsa.

i use the green curry for that and right now i need to finish
off this container of green curry, it's about six years past the
expiration date...

in the past i have purchased some Patak jar sauces before to use
and they are good, but the one i liked the most i learned how to
make myself (at last ) which was not hot but it was full of
flavor called a Garlic Pickle.

i use the small cans of spice blends from Maesli (i think is
the name of the company) which have different amounts of heat
in them. most i use mixed with coconut milk which tones them
down a lot.

i don't get a chance to cook here often with spices or any
kind of heat. that's why the bottle of sriracha is handy. it
may not be everything in terms of heat but it works - like the
other day we were peeling some eggs for egg-salad and i had
a snack of a few eggs with sriracha sauce on them.

my other most likely source of heat is when the Hatch green
chili harvest comes in. local relatives get boxes shipped to
them for roasting and peeling so they can put them in the
freezer. a few times a year a grilled cheeseburger with some
smashed green chilis and garlic hit the spot.


songbird