Cold night.  Hot soup.

Okay…  It’s been pretty much a food-fest all day, starting with an early breakfast.  Some days you just have to go with the flow…

Dinner tonight was all about spice – from the heat of the D’Artagnan Andouille Sausage to the heat of the Guamanian hot peppers (ground Boonie Peppers) Marie’s nephew Jay sent us a few weeks ago.

The Boonie Peppers are a local favorite – and a local cottage industry.  These are grown and ground by just about everyone.  Ours arrived in a baby food jar with a handmade label.  Most excellent.

Bean Soup

  • 2 boneless pork chops
  • 2 links andouille
  • 4 shallots
  • 1 cup red wine
  • 2 cans black beans
  • 1 can diced tomatoes
  • 1/2 tsp Hot Pepper
  • Fresh oregano
  • salt and pepper to taste

Cube the pork, dice the andouille, and chop the shallots.  Brown in a bit of oil until pork is cooked thgrough.

Add wine and reduce a bit.  Add beans, tomatoes, and spices.

Simmer until heated through and flavors meld.


And enjoy, we did!  It was juuuuuust spicy enough to be interesting, with lots of flavors and textures going on.

My kind of cold-weather eating!