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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is an adapation of a recipe that was published in the book, Desperation Dinners by Beverly Mills and Alicia Ross Ingredients:
1 teaspoon olive oil |
1 medium onion, chopped |
2 (15 ounce) cans black beans |
garlic |
1 (14 ounce) can chicken broth |
1 can salsa flavored tomato |
1 teaspoon dried thyme |
3 bay leaves |
1/2 teaspoon cumin |
1 teaspoon vinegar |
1 (15 ounce) can corn kernels, drained |
Directions:
1. Heat oil in the soup pot on medium heat.
2. Add onions and cook for 3 minutes, stirring occasionally.
3. While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
4. Add the garlic into the soup pot and cook 1 minute.
5. Raise the heat to high and add broth.
6. Both cans of beans and their juice, stir well.
7. Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
8. Cover pot and bring to a boil.
9. Reduce heat to low and simmer for 8 minutes, or until ready to serve.
10. Stir often to prevent sticking.
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