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

"Cindy Fuller" > wrote in message
...
>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.
>
This is pretty smart! I like the way you cook. I never add anything but bay
and pepper to my dried black beans until they are soft. Lately, like you, I
have been using canned when I make black bean soup, for the most part just
so that I don't have a huge pot of beans. OMG, it just occurred to me that I
don't have to cook THE WHOLE BAG OF BEANS.

lol

cybercat wrote:
> "Cindy Fuller" > wrote in message
> ...
>
>> 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.
>>
>>
> This is pretty smart! I like the way you cook. I never add anything but bay
> and pepper to my dried black beans until they are soft. Lately, like you, I
> have been using canned when I make black bean soup, for the most part just
> so that I don't have a huge pot of beans. OMG, it just occurred to me that I
> don't have to cook THE WHOLE BAG OF BEANS.
>
> lol


Black beans freeze well.


Becca

On Fri, 13 Mar 2009 19:42:04 -0500, Becca > shouted
from the highest rooftop:

>cybercat wrote:
>> "Cindy Fuller" > wrote in message
>> ...
>>
>>> I didn't have anything thawed or cooked in advance, so I improvised on
>>> black bean soup.

<snip>

>> This is pretty smart! I like the way you cook. I never add anything but bay
>> and pepper to my dried black beans until they are soft. Lately, like you, I
>> have been using canned when I make black bean soup, for the most part just
>> so that I don't have a huge pot of beans. OMG, it just occurred to me that I
>> don't have to cook THE WHOLE BAG OF BEANS.
>>
>> lol
>
>
>Black beans freeze well.

So do refried beans and homemade bean burritos -although the flour
tortilla can dry out on reheating unless I unwrap from foil and rub
some water on the surface of the defrosted burrito with my fingers
before rewrapping & heating in the oven.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

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