Ebony And Ivory Bean Soup - cooking recipe

Ingredients

1 (15 oz.) can Northern beans (do not drain)
1 (15 oz.) can black beans, drained and rinsed
1 (14 1/2 oz.) can Mexican style stewed tomatoes
2 c. frozen potatoes O'Brien (hash browns with onions & peppers)
1 c. water
1 tsp. ground cumin
1/4 c. butter or margarine
1/2 tsp. salt (or to taste)
1/8 tsp. black pepper (or to taste)

Preparation

Combine beans, tomatoes, potatoes, and water.
Bring to a boil.
Reduce heat to low and stir in cumin, butter, salt and black pepper.
Cook, stirring occasionally, for about 15 to 20 minutes or until potatoes are tender.
Add more water, if needed. Serve with a sprinkling of grated cheese over top, if desired.