Warm things up with a simmering soup or stew

1. Rinse the beans in cold water, drain and place in a bowl, cover with cold water, soak refrigerated, overnight. When ready to make the soup, drain the beans of their soaking water.

2. Pour the olive oil into a large, heavy-bottomed pot and set it over medium-high heat.  When the oil is hot but not smoking, add the slab bacon and brown slightly before adding the onion, bell pepper, celery, chili, and cumin. Allow to cook until the vegetables are softened but not browned, approximately 6 minutes. Add the garlic and tomato paste and cook an additional 3 minutes, stirring to make sure you don't scorch the tomato or garlic.

3. Carefully add 4 quarts of water to the pot, raise the heat to medium-high, and bring to a boil.  Add the beans to the pot, stir, and when the water returns to the boil, lower the heat and let simmer until the beans are tender but still holding their shape, 2 to 2 1/2 hours.

4. Remove the pot from the heat and season the soup with salt and pepper. Using tongs, remove the slab bacon, set aside. As the beans are quite hot at this point, allow them to cool for 10 to 15 minutes, then puree the soup still in the pot with an immersion blender, or, carefully remove and blend   in small batches using a standing blender. When the bacon has cooled, cut into small dice and retune to the pureed soup, and reheat thoroughly.

5. Ladle the soup into 6 to 8 bowls and garnish each serving with a splash of rum a tablespoon of sour cream and a scattering of scallions.

1. Pour the oil into a large, heavy-bottomed stew pot or casserole, and heat over medium heat. Add the ground meat and sauté, stirring to brown well all over, approximately 10 minutes. Remove the browned beef and set aside.

2. Add the onions, bell pepper and carrot to the same stew pot, over medium high heat, brown until the onion begins to turn golden, approximately 7-10 minutes.

3. Return the browned meat to the pot, sprinkle with the cumin, stir in the chipotle pepper puree, garlic, and tomatoes.  Season with salt and pepper.

4. Add in 2 cups of chicken broth, stir, and bring it to a boil.

5. Lower heat and let the chili simmer, partially covered, for 45 minutes.  Stir in the hominy and continue to cook 30 more minutes.

6. Taste and adjust the seasoning and serve with cilantro, scallions, sour cream, and tortilla.

1. Put the oil and butter in a large, heavy-bottomed pot and heat it over medium-high heat.  Season the beef with salt and pepper. Add the beef to the pot in a single, not-too-tightly-packed layer and brown the beef well on all sides, approximately 8 minutes total. Transfer the beef to a plate and set aside. This may be done in batches to brown all the beef evenly.

2. Add the onion and butter to the casserole and cook until golden and caramelized, approximately 15 minutes. Sprinkle the onions with the flour and stir to combine well.

3. Return the beef to the casserole, add the porter ale, beef broth, tomato pasted diluted in 1 cup warm water, and bring to a boil. Lower the heat and simmer 1 1/4 hours. 

4. Add the carrots, parsnips, celery and potatoes. Adjust seasoning with salt and pepper. Return to a boil then simmer for 45 minutes before serving with toasted or grilled country bread.