03-17-2005, 04:54 AM
2 (15 ounce) cans black beans
1/4 cup diced red onion
2 teaspoons chopped pickled jalapeno slices
1 teaspoon granulated sugar
1 teaspoon cider or wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
Garnish
4 teaspoons chopped red onions
6 to 8 jalapeno slices
1 tablespoon sour cream
Pour the canned beans, along with the liquid, into a medium saucepan. Add the remaining soup ingredients and mix.
Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it's as thick as you like.
Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in the center of soup.
1/4 cup diced red onion
2 teaspoons chopped pickled jalapeno slices
1 teaspoon granulated sugar
1 teaspoon cider or wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
Garnish
4 teaspoons chopped red onions
6 to 8 jalapeno slices
1 tablespoon sour cream
Pour the canned beans, along with the liquid, into a medium saucepan. Add the remaining soup ingredients and mix.
Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it's as thick as you like.
Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in the center of soup.