My wife Helen makes black bean soup and when she serves it up, she adds about a tablespoon of her own habanero infused rum. Damn is that good on a cold day (or any day for that matter). I like the idea of the hab garnish at the end. Not only for the added heat, but for the looks as well. It sure would make a nice presentation. Dan Alex Silbajoris wrote: > Pods, > > I made a stock from T-day turkey bones and saved it; it gelled in the fridge. Then I soaked some black beans, and surfed a few black bean soup recipes for some basic ideas. > > The soup turned out well, but it was missing ... something ... so I chopped up one of my very la-a-a-a-a-ast orange habs from my 08 crop. > > The flavors came together like two puzzle pieces! The earthy richness of the beans fit the bright heat of the hab. I think it would work best if the habs were added as a fresh garnish at serving. > > Ah, the old one-hab-per-meal policy. It would be funny to write up a full cookbook and have every recipe start with one habanero. > > _________________________________________________________________ > Suspicious message? There’s an alert for that. > http://windowslive.com/Explore/hotmail?ocid=TXT_TAGLM_WL_hotmail_acq_broad2_122008 > ------------------------------------------------------------------------ > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.176 / Virus Database: 270.9.17/1844 - Release Date: 12/11/2008 8:58 PM > >