On Mar 13, 12:06*am, Cindy Fuller >
wrote:
> I didn't have anything thawed or cooked in advance, so I improvised on
> black bean soup. *I took 2 slices of bacon, cut them up into small bits,
> and fried them in a saucepan. *Once they were on the way to done, I
> added 1/2 onion, two cloves garlic, and 1/4 red bell pepper. *I had the
> foresight to get 1 1/2 cups of chicken broth out of the freezer. *Once
> the veggies were sauteed, I added 1 can of low fat refried black beans,
> 1 can black beans (drained), the chicken broth, a small can of diced
> green chiles, a few shakes of chili powder, 1/2 tsp. cumin seeds, and a
> little Melinda's chipotle hot sauce. *I let the gemisch simmer for about
> 20 minutes, then served it with chopped cilantro and tortilla chips. *
> Even the ever-skeptical SO thought it was good. *The beauty of using the
> refried beans is that you don't have to puree part or all of the soup to
> get a thick texture.
>
> Cindy
>
> --
> C.J. Fuller
>
> Delete the obvious to email me

Sounds great. I hope you had some sour cream on-hand so you could
dollop some on top.

Kris