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"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

Black Bean Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped (about ⅔ C)
4 cloves garlic, minced
1 Tbsp. ground cumin
½ - 1 tsp. crushed red pepper flakes
2 Tbsp. vegetable oil
(3) 16-oz. cans black beans, undrained
1 ½ C chicken broth
3 C chunky salsa, mild or medium
2 Tbsp. lime juice
Directions:
Directions:
In a 4-quart pot over medium heat, cook onion, garlic, cumin, and pepper flakes in oil until onion is tender (about 3 minutes). Remove from heat.

In an electric blender, puree 2 cans black beans and their liquid in batches with the chicken broth. Add to pot and stir in remaining beans, salsa, and lime juice.

Heat mixture to a boil, stirring often to prevent contents from sticking to bottom of pot. Reduce heat to low and simmer for 30 minutes. Serve with sour cream, crackers, or tortilla chips.

 

 

 

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