Fall is here. I can feel it in the air. True, we live in gorgeous Northern California, but lately there has been a decided crispness in the breeze along with the occasional waft of woodsmoke, and maybe, just maybe, it’s almost time to think about wearing something other than flipflops.
I love these autumn days and the transition to heartier, more warming foods, so when thinking about what to have for a weeknight dinner, I was drawn to thoughts of soups and stews. I wanted something easy, and something I could put together quickly, so thinking ahead, I set some black beans out for an overnight soak. (If this is more prep than you are wont to do, don’t hesitate to use canned beans!)
With the beans ready to go, I dug out my favorite soup pot (a large, enameled cast iron affair), switched my Pandora station to Sarah Vaughan (seemed to go well with soup), and rolled up my sleeves. OK, truth be told, the hardest part of this recipe is probably uncorking the wine bottle, and even that was easy, as I have a lot of practice! 
With only 6 primary ingredients plus water and spices, you don’t have to be a gourmet cook to make a fantastically flavorful meal.
And about that flavor… Blend #1 does exactly as advertised — it lends depth and complexity — and pairs perfectly with the fire roasted tomatoes, giving this black bean stew a lightly smoky flavor that’s enhanced and balanced by the soft tang of the wine. I added a tablespoon of Blend #1 after the stew was finished cooking to incorporate an additional layer of flavor. The review from my dining partner? Delicious!
With a simple green salad, some crusty French bread and the remainder of the bottle of Blend #1 split between two wine glasses, this was an easy, healthy and palate pleasing meal!
