Our Favorite Black Bean Soup

I found this recipe on The Pioneer Woman Cooks, and made a few adaptations.  It’s wonderful, makes 10 one-cup servings, each one only 2 Weight Watchers points.

OUR FAVORITE BLACK BEAN SOUP

  • Servings: Ten one-cup servings
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  • 1 medium onion, quartered and sliced
  • 4 cloves garlic, minced
  • 1 tsp olive oil
  • Salt/Pepper
  • 1 Tblsp. cumin
  • Three 16-oz cans of black beans, undrained
  • One 16-oz. jar of salsa, mild
  • 1-1/2 cups chicken broth (or a 14.5-oz can)
  • Sour cream and cilantro for garnishing

Saute onion slices and garlic in olive oil over medium-low heat until onions are soft and tender.  If necessary, a small amount of chicken broth can be added to keep the vegetables from sticking to the pan.  Sprinkle lightly with salt and pepper.  Stir in cumin.

In a blender or food processor, puree two cans of black beans* and add to onion/garlic mixture.  Stir in remaining can of black beans, salsa and broth.  Heat mixture to a boil over medium heat, stirring frequently.  Reduce heat to low and simmer for 30 minutes.

*You can also use a potato masher or the back of a wooden spoon to mash the beans.

Adjust seasonings to your taste.  Ladle soup into a bowl and top with a dollop of sour cream and some snipped cilantro.

Makes ten one-cup servings.

One cup of soup plus 1 Tblsp. sour cream and a snipping of cilantro = 2 Weight Watchers points

Easy Beef, Rice and Beans

This is an easy, satisfying dish that I first put together a few years ago, using a package of flavored rice mix.  This time I used Knorr Cajun Sides Garlic Butter Rice mix, but any kind would do.

EASY BEEF, RICE AND BEANS

  • 5-6 oz package of flavored rice mix
  • 2 cups water
  • 1/2 lb. round or chuck steak, baked, cut into cubes*
  • 1/2 cup hominy, drained
  • 1/2 cup black beans, drained
  • 1/2 cup diced tomatoes with juice
  • Grating of black pepper
  • 1-1/2 tsp ground cumin

In a large skillet, cook the rice mix and water, bringing to a boil.  Lower heat, cover and simmer from 5-7 minutes according to package directions until rice is tender.

*I had baked the chuck/round steak earlier in the day, covered, for about 2 hours in a 300 degree oven. I used half of the cooked beef in this dish and put the remainder in the freezer for another night’s supper.

Add remaining ingredients, mixing well, and let simmer for 20 minutes until everything is piping hot.

Yield:  4 servings 

I have a note in my recipe binder:  “2/18/03 – very good – David (my husband) took seconds.”

For dessert, I fixed an old favorite – Grandma Martha’s Banana Pudding.

It was a nice weekday supper.

Chicken and Black Bean Burrito Casserole

I adapted this recipe from one I found on Allrecipes.com and it made a very tasty, satisfying lunch.

CHICKEN & BLACK BEAN BURRITO CASSEROLE

  • 2 tsp. olive oil
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup onion, sliced
  • Salt & Pepper
  • 1 cup frozen corn kernels, thawed
  • 1 Tblsp. jalapeno pepper, finely chopped
  • 1 cup cooked chicken breast, shredded
  • 1 (15 oz.) can black beans, rinsed & drained, divided
  • 1 cup sour cream
  • 6 (8″) flour tortillas
  • 1 cup of your favorite salsa
  • 1 cup grated cheese (I used mozzarella)
  • 1 Tblsp. snipped fresh cilantro

Preheat oven to 350 degrees F

Oil or spray a large baking dish

In a large skillet, heat oil and saute bell pepper and onion slices until tender.  Sprinkle with salt and pepper,  remove from heat.   On top of the vegetables, layer the thawed corn kernels, jalapeno pepper and shredded chicken.

Use a  food processor or the back of a wooden spoon to mash half of the drained and rinsed beans.  Add these beans and the remaining reserved beans to the skillet.  Sprinkle with salt and pepper.  Add sour cream and mix to blend.

Place 1/6 of the chicken mixture down the center of a tortilla.

Fold tops and sides and place seam-side down in the prepared baking dish.

Repeat with remaining five tortillas and mixture.

Spread the salsa over the top of the tortillas in the dish and sprinkle with grated cheese.

Bake covered @ 350 degrees for 20 minutes.  Remove from oven – sprinkle with snipped cilantro and serve immediately.

Yield:  6 servings