Opened up the shed. Put away the summer yard whimseys and staged the winter notions. Moved the the snow blower closer to the doorway. Since Joan thought I needed to reenergize, she downloaded this recipe from Bush Brothers & Company. This savory soup filled the kitchen with its hearty aroma and it tasted marvelous.
Preparation time: 8 to 10 minutes
Cooking time: 20 minutes
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon cumin
3 teaspoons chili powder
1⁄2 teaspoon oregano
3 cans (15 ounces each) BUSH'S BEST Black Beans
Black pepper
Salsa
Shredded cheese
Fresh herb, like basil
Heat oil in large pot over medium heat. Add onion, cook 5 minutes. Stir in garlic, cumin, chili powder and oregano. Puree one can of black beans, add to pot. Add second can of black beans (do not puree). Drain last can of black beans and add to pot (do not puree).
Reduce heat and simmer for 15 minutes, stirring often. Add black pepper, to taste.
Top with salsa, shredded cheese and fresh herb.
