Black Bean Soup

instructions & suggestions

Preparation Instructions: Rinse & sort beans. Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour. Drain, rinse & return beans to pot. Add water to just above level of beans. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender. Add seasoning packet (whole chile optional) & simmer uncovered for 1 hour, until tender, stirring occasionally. May be necessary to add water during last hour of cooking. Discard bay leaf. Add 2 tablespoons oil (olive or vegetable) and 1 tablespoon red wine vinegar.

Optional Garnishes: Finely chopped green onions, chopped fresh cilantro, grated monterey jack or cheddar cheese, and/or sliced or wedged lime. Serve with warm flour or corn tortillas.

Other Uses: To serve as a main dish instead of a soup, prepare as directed above, but reduce the amount of liquid when initially cooking beans. Check occasionally to determine if more liquid is needed. Cook down to desired consistency. Use for Bean Tostadas or Bean Burritos.

• Bean Tostadas: In a small amount of oil, fry corn tortillas until crisp. Place warmed beans (prepared as a main dish) on top. Top with shredded lettuce, grated monterey jack or cheddar cheese, finely chopped tomatoes and onion, sliced black olives, sour cream and Mamasita's Salsa. Serve immediately.
  
  
• Bean Burritos: Follow package directions for warming 10-inch flour tortillas. Place approximately 6 Tbsp. warmed beans (prepared as a main dish) on each tortilla. Roll, folding in ends as you roll. Place on a plate, seam side down. Sprinkle with grated monterey jack or cheddar cheese, Mamasita's Salsa, or green chile sauce. Serve immediately.