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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Wonderful and easy...Great for the cold winter coming up...pair with a spinach or tossed green salad and wa la...I used low sodium chicken stock but wouldn't come up...and sour cream dollop on top is optional...you can also add some of your favorite salsa on top of the sour cream and WOW!!! Great leftovers for lunch at work... Ingredients:
1 lb dry black beans |
6 cups water |
14 oz stewed tomatoes |
14 oz chicken stock |
1/2 cup carrots |
1 onion |
1 tbs chopped garlic |
1/2 cup sour cream |
Directions:
1. Rinse black beans in a colander...Soak black beans in a stock pot over nite in the 6 cups of water...Soaking helps with gas later on!!! Next day when you have approx. 2-3 hours...Drain off the water and rinse the beans...put back into pot and add about 4 cups of water and the rest of the ingredients...simmer for 1 1/2 to 2 hours until beans are soft...Take a potato masher and mash if you want a creamer consistancy or you can leave just as is...I prefer to mash...This will serve about 8-1 cup servings...You can put on a dollop of sour cream and/or salsa if you want to...You can also play with the ingredients to make spicier etc...like sub a can of Mexican Stewed Tomatoes instead of reg...or add some cilantro or bell peppers or even hotter...Jalapeno's!! Enjoy!!!!
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