Except when it comes to family night.
Mom, Dad, Brock and I convene weekly (or bi-weekly) at my parents house and root for the best teams during football season, watch DVR'd episodes of yesterday's Jay Leno because we can't stay up that late and when American Idol starts, we have a standing dinner date for the day after it airs. (No commercials thanks to DVR....helloooo!)
I know we are dorky, but I love us all the same. And you know that in some way you have the same addiction somewhere...be it Grays Anatomy, Dirty Jobs or any of the other shows that are totally escaping me because I don't pay attention to TV. :)
Tonight finds us a few days after the first two hour episode of American Idol in Moms kitchen....sun setting, wine glass full (the whole "on the wagon" thing just wasn't working for me...) and a pot of Feijoada on the stove.
Yeah, you read right, that is not a misspelling....pronounced fay-zhwah-duh...it is a Brazilian Black Bean soup that is filling, comforting and pretty healthy when made as listed below. You can of course fatten it up if you want, but as most of us want to slim down instead of fatten up I am guessing and hoping you will follow my lead.
There is a little bit of bacon in it, which is not considered healthy by some (whatever!), but it is an integral part of my existence so just deal with it....or replace it with turkey bacon if you are super against using the pig variety (Really??? Turkey bacon? How does that work??? Have dissected turkey and found no bacon!). But remember, your body does need fat in your diet to absorb vitamins, so consider this little bit of bacon fat a vitamin bearing visitor....you just need a little time on the StairMaster to make it go away. :)
Brazilian Black Bean Soup
6 Strips Thick Sliced Bacon, diced
8 oz Turkey Smoked Sausage, diced (has less fat than regular LITE Kielbasa!)
1 1/2 cups Onion, chopped
3 Cloves Garlic
1-2 Serrano Chiles, diced (depends on your heat preference)
2 tsp Chili Powder
2 Cups Black Beans, drained & rinsed
5 Cups Chicken Broth or Stock
6 Cups Collard Greens, stemmed & chopped
2 Cup Tomatoes, seeded & diced
1 1/2 Cups Cooked Rice (preferably brown basmati)
Fresh Orange Wedges
Saute bacon in a soup pot or dutch oven until crisp, remove and drain. remove most of the bacon fat and brown kielbasa in remaining drippings. Remove and drain. Wipe the pot clean.
Add a little olive oil to the pot and saute the onions for a few minutes and then add the garlic and serranos, stirring so the garlic does not burn. Add in the chili powder and saute until all veggies are soft.
Stir in the beans and mash a bit, start adding broth a cup or so at a time, scrape up the browned bits from the bottom. You may not need to add all the broth depending on how thick you want the soup....Add in the bacon & kielbasa and simmer for a bit.
**If you want more kick, you can also add diced serrano chiles (more of them!) as a garnish.