So, I told you about the brisket. Or, the way we talk about it, thhhuuuuh brisssssket, it’s deliciousness making our syllables stretch out melodramatically. We pulled it into tacos with slaw and pickled onions and it was a great end to a great year. But I bet I know what you’ve been wondering since then, “But no appetizer?” Well, let this question vex your brain no longer: we had soup. (Jacob, however, got into the margaritas. Again.)





My friend Jocelyn made a wonderful black bean soup and she topped it with a toasted cumin seed crema and I just about died, the crema was so good. I mean, the soup was delicious but the crema was one of those toppings that was in lock-step with the soup: the richest, creamiest, smokiest accent to a spicy, hearty soup. Since I’ve been slow cooker obsessed since that very day, I vowed to make a version entirely in my new BFF, and to top it with that toasted cumin seed cream. Frankly, the soup is just an excuse to get to it.

Or it would have been if that, too, hadn’t also ended up being ridiculously good. Have I told you how awesome the slow cooker is for resuscitating dried beans? There’s nothing better, period. I’ve always loved eating beans but the inconsistent and generally lackluster quality of canned beans frustrated me and the patience required to simmer something for hours on the stove eluded me. And now, with no presoaking, no simmering, just tossing cold dried beans in the slow cooker for just shy of three hours and they are perfection itself: bean nirvana. Throw in chipotle, peppers, garlic, onions and a healthy dose of cumin and you too can have this unbelievable soup from the tiniest effort.

One year ago: Almond Vanilla Rice Pudding

Two years ago: Crunchy Baked Pork Chops

Three years ago: Panakes, English Muffins and a Salade Lyonnaise