"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bette's Black Bean Soup Recipe

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This recipe for Bette's Black Bean Soup, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bette FitzPatrick
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
From "scratch":
2 cans back beans
2 cans water
1/2 c. diced onion
1 clove garlic chopped
1 cube chicken boullion
"Quick" version:
1 can Progresso Black Bean Soup
3/4 can water
1 can black beans
Either version:
1/2 lb. bacon fried and crumbles
1/2 cup diced onion
rice - brown or white

Directions:
Directions:
If making from "scratch" sautee onion and garlic in olive oil. Add beans and water and stir.

"Quick" version - Add soup and black beans and water and stir.

Add bacon and simmer 30 minutes.
Serve with raw onion and rice in bowls to add as desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I got this recipe somewhere (can't remember where)
and found it to be very similar to our favorite from McGarvey's in Annapolis. Over the years I found the Progresso soup to be a quick alternative that tastes just as good!

 

 

 

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