2 29-ounce cans of black beans

2 oz. each of coriander, cumin and chile powder


minced garlic


Saute onion in large saucepan until soft, add garlic and one can of beans. Puree second can of beans and add to pan, along with enough stock to cover beans. Cook slowly for several hours, adding stock to achieve desired consistency.


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email news and reviews to:

paddydear@epix.net or pcarroll@patriot-news.com


In culinary school and getting ready to trade the writing life for the cooking life. Or not. Might do both. At the moment I'm a feature writer for The Patriot-News in Harrisburg, Pa. My name is Pat Carroll.

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