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"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

South of the Border Black Bean Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 16 oz. cans black beans
1 10 oz. package frozen corn
1 med. onion chopped
1 T veg. oil
2 cloves garlic, minced
2 3/4 cup chicken broth
1 T chili powder
11/2 t oregano
1 pinch of cayenne pepper
1 Bay leaf
1/4 cup chopped cilantro
1/2 cup sour cream
Directions:
Directions:
Place the beans and corn in colander. Hold under cold water to rinse beans and thaw corn, drain well.
In large saucepan, warm the oil over medium heat until hot but not smoking. Add the onion and garlic and cook until onion begins to brown.
Add the drained beans and corn, chicken broth, chili powder, oregano, cayenne and bay leaf. Cover and bring to a boil. Reduce and simmer for 15 minutes. Remove bay leaf.
Just before serving remove 11/2 cup of solids and puree. Return to soup.
Add cilantro and sour cream as desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60
Personal Notes:
Personal Notes:
This recipe was first served to me at the home of our friend Pat Rusch in Hanford, CA. It was a big hit then and still is today. I can't remember when this was but it must have been back in the early 1990's or late 1980's.

 

 

 

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