Saturday, November 5, 2011

BLACK BEAN SOUP (HOW TO USE LEFTOVER BLACK BEANS)

Recently, my daughter-in-law shared her Black Bean Soup recipe with me.  I was planning on trying it today, but didn't have any cans of black beans.  What I did have, however, was leftover black beans.  Since I may be the queen of substitutions (that would have been a great blog title), I used the leftovers.  Of course, one substitution leads to another, and the result probably wasn't what Raquel had in mind, but it was good.  And I promise to buy the right ingredients next time and do it her way.  : )




MY BLACK BEAN SOUP

olive oil
2 c leftover black beans
1/4 c diced ham
1/4 c minced red onion
1/4 c minced green onion
3 cloves garlic, minced
1 tsp green bell pepper, minced
1 c beef stock
1/4 c GOYA® Spanish style tomato sauce
1 packet GOYA® Sazon
cilantro, to taste

Use enough oil to cover bottom of pan. Heat on medium, adding onion, garlic, and bell pepper. Cook 2-3 minutes, stirring frequently. Add beans and beef stock. Bring to a boil; lower to simmer and add ham and Sazon. Let simmer 15-20 minutes, stirring occasionally. When serving, add red and green onion and cilantro for garnish.





MUSIC TO COOK BY






Until next time, Happy Cooking!  : )


When you have seen one ant, one bird, one tree, you have not seen them all.
E. O. Wilson


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TAGS: Puerto Rican SOUP

2 comments:

Megan said...

This looks really delicious and easy! I love black beans.

The Self-Taught Cook said...

Thank you for your comment! It was VERY easy and so delicious. If you try it, please let me know how it turns out. : )

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