Recipe and pictures by Bill Rodney.
Cooking Appliances used: Ninja Cooking System, slow cooker.
I give you Bills Black Bean Soup! You're gonna need to get your hands on the following: 1/2 to 1lb each of boneless skinless chicken, kielbasa sausage, and potatoes, 2 cans of beans with the liquid inside, 1 can of whole kernel corn (drained), a 32oz box of beef stock, some extra virgin olive oil, and just about your whole spice rack.
Pic 1: Dump the beans and corn in your pot and let 'me chill for a bit. Now, fry up those spuds, peel and all and cut any way you want (I do cubes/home fries) in some butter, seasoning salt, and pepper and add them to the pot.
Pic 2: Brown the chicken and kielbasa sausage in a little EVOO, salt, pepper, garlic, and onion and toss them in the pot along with your spice rack. No, really, this is a heavily spiced soup. I don't measure, just go by what feels good to you. I use Old Bay, Garlic, Onion, red pepper, black pepper, paprika, and chili powder. Once the spices are in, empty that box of stock over the whole darn thing and crank up the heat!
Pic 3: Bring it up to a boil and hold it there for 5-10 min, then drop it to a simmer for 30-45 minutes, or until it's reduced by about 1/3 - 1/2. I like it thick, and by reducing the stock base, you're gonna turn those spices up from "that's pretty tasty" to somewhere around "flying round house kick to your taste buds".
Garnish it with a little shredded cheese and sour cream and strap on your rocket boots, Scooter...you're blastin' off to Flavor Town.