2 29-ounce cans of black beans

2 oz. each of coriander, cumin and chile powder

onion

minced garlic

stock

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.


0 Responses to “Black Bean Soup”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




RSS

email news and reviews to:

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

Bonjour!

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.

%d bloggers like this: