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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 tablespoon butter |
1/4 cup green pepper, chopped |
1 (15 ounce) can pinto beans, canned, drained |
1/2 teaspoon sage, ground |
1/4 cup buffalo wing sauce (ott's) |
1/2 cup onion, minced |
2 (15 ounce) cans navy beans, canned, drained |
2 cups chicken stock |
1/2 tablespoon oregano, crushed |
1/2 cup jalapeno jack cheese, shredded |
Directions:
1. Melt butter in a medium-sized sauce pot over medium-high heat.
2. Add the onions and green peppers and sauté until slightly brown.
3. Add the drained beans and chicken stock to the pot and bring to a boil.
4. Reduce to a simmer.
5. Add the sage, and oregano, and simmer for another 10 minutes.
6. Add the Ott's Wing Sauce and simmer for another 5 minutes.
7. With a strainer remove half of the beans and press through the strainer back into the soup.
8. Add the jalapeno jack cheese and stir well. Season to taste with salt and pepper.
9. Serve with sour cream on top.
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