Cooking with Carol

I am blessed with wonderful friends, many of whom have mad skills in the kitchen!  I’m excited bring these fellow food enthusiasts and their favorite dishes into KilKenney Kitchen from time to time. I begin today with my talented friend Carol.  She’s one of the best cooks I know and I’m pleased to share her recipe for Cuban Black Bean Soup with you as part of our healthy and happy new year.

I met Carol when our kids were in same 4th grade class.  I had recently quit my full-time corporate job and was a little worried that I didn’t have any non-work friends.  I was lucky enough to meet an amazing group of women, including Carol, who welcomed me with open arms and I remain grateful for these friendships everyday.

Carol and I have had the pleasure of cooking together many times over the years.  It always involves sharing great ingredients, new techniques, a little experimenting and a lot of laughs. We’ve conspired on everything from graduation open houses and birthday parties to a particularly memorable senior citizen lunch.  No matter the event, I always love cooking with Carol.

This recipe for Carol’s Cuban Black Bean Soup is both healthy and delicious.  It’s a great make-ahead meal, it freezes beautifully and can easily be made vegetarian or vegan.  We love it at our house, and I hope it becomes a favorite at your house too.