Black Bean Soup

Black Bean and Salsa Soup

4 (15 oz) cans black beans, drained and rinsed ( I chose low sodium)
3 cups of fat free vegetable broth
1 1/2 to 2 cups of chunky salsa
2 tsp ground cumin

***if desired**1 or 2 additional cans of beans, drained and rinsed, reserved

sour cream and sliced green onion for garnish.

In a blender or processor, combine beans, broth, salsa, and cumin. I had to do two batches because it was too much for one- so I did 2 cans beans, 1 1/2 c of broth, half of the salsa and cumin. Blend until smooth and put in a sauce pan. Repeat with rest of the remaining ingredients except for your reserved beans.

***If you want whole beans in your soup, add the reserved beans, and if not- that is okay too.

Heat through over medium heat and serve with garnish.

C. Rio Black Beans

C. Rio Black Beans

2 TBSP Olive Oil
2 cloves Garlic, Minced (please- use fresh, it really makes a difference)
1 tsp Cumin
1 can (approx 15 oz) Black Beans, rinsed and drained
1 1/3 Cup Tomato Juice
1 1/2 tsp Salt
2 TBSP fresh Cilantro, chopped

In a Non-Stick skillet, warm Olive Oil over medium heat. Add Garlic and Cumin and heat until you can smell it (just a minute or two- do not burn the garlic, you will be sad) Add Beans, Tomato Juice, and Salt. Stir and warm until heated through. Just before serving, add the Chopped Cilantro.

Baked Beans

BAKED BEANS ALA ME
60 oz approx of Canned Pork and Beans ( I use 4 cans of 15 oz Van de Kamps)
2 large onions- chopped
2 large green peppers- chopped
1 cup light brown sugar- packed
1 cup HUNTS ketchup- like it better than Hein z
2 tsp Worcestershire sauce
1 lb of Bar S Bacon- cooked and chopped ( I do NOT cook it until it is burnt- that ruins the beans)- I actually like to cut the bacon partially frozen and then cook it-


Combine all ingredients. The original recipe calls for an awful lot of cooking time- which I personally don't care for and apparently neither do a lot of you- so I cook them for about an hour at 350- covered for about the first 40 min, then uncovered for the last 20 or so- but this is a totally flexible deal- if you have less time- cook at a higher temp- say 375 or 400 for 30 - 40 min and the uncovering is totally up to you, they are a bit more liquid if you don't. I have to say- several people have tried and actually ruined this recipe- I was shocked- but there you have it- MY version of the baked beans. ( The original recipe calls for 325 for 2 and a half hours- covered- then 30 more minutes uncovered- but I think it is way too cooked at that point- but to each his or her own)