In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
Add the chili powder, paprika, and garlic to the oil. Mix
In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
large heavy soup pot, saute onions and celery in olive
Prepare black beans: Heat olive oil in
igh, 12-inch-long rectangles and place on the baking sheet
Spread cream cheese in bottom of 8-in baking dish.
In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
Pour salsa over beans.
Sprinkle cheese on top.
Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.).
Garnish with black olives and tomatoes. Serve with tortilla chips.
he ingredients in a bowl and mix with hands to combine
Combine lamb, chili and garlic paste, black bean sauce, soy sauce and sesame oil in a medium bowl and toss to coat. Set aside, covered, to marinate for 1 hour. Thread lamb and onion onto 8 bamboo skewers.
Preheat grill. Grill kebabs until browned and cooked to your liking.
Serve kebabs sprinkled with toasted sesame seeds.
Brown hamburger and onions.
Add taco seasoning, chili powder and salsa.
Add tomato soup with water (according to directions on can).
Add bean and bacon soup (no water).
Simmer 30 minutes.
ute the onion, celery, carrots and garlic in 1 cup of
eep pot, add olive oil and after it begins to shimmer
Heat oil in 4-quart pot.
Add onion and garlic. Stir until onion softens.
Stir in next 5 ingredients.
Bring to a boil.
Add pasta.
Reduce heat to low. Simmer, uncovered, 8 to 10 minutes until pasta is tender.
Remove from heat.
Stir in vinegar.
If desired, garnish with pepper strips.
Good accompanied with corn bread.
Heat a soup pot over medium heat. Add oil.
When oil is hot, add onion. Saute onions 5 minutes.
Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
celery, and carrot; cook and stir until onion is translucent and celery and carrot
ile. Then add in salt and pepper to taste; mix. Cover
Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a
Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.