You may also like
Categories:
black beans bell pepper garlic tomato sauce oregano Accent sugar salt water onion celery beef Sizzlean cumin chili powder
Viewed: 28 - Published at: 3 years agoIngredients
- 2 lb. black beans, soaked overnight in water
- 1 c. bell pepper, chopped
- 2 cloves garlic, crushed
- 2 (8 oz.) cans tomato sauce
- 2 tsp. oregano
- 2 tsp. Accent
- 4 tsp. sugar
- salt and pepper to taste
- 1 1/2 to 2 qt. water
- 2 c. onion, chopped
- 2 c. celery, chopped
- 1 lb. beef Sizzlean, finely chopped
- 2 tsp. cumin
- 4 tsp. chili powder
Method
- Wash beans thoroughly.
- Soak overnight in enough water to cover beans.
- Discard water.
- In a large Dutch oven, cover beans with 1 1/2 to 2 quarts of water.
- Cook, covered, 1 hour.
- Add other ingredients.
- Cook 3 more hours.
- Salt and pepper to taste. Let soup cool slightly.
- Place in small batches in food processor. Puree until smooth.
- Serve with steamed white rice or as an accompaniment with rice.
- Freezes well.
- Serves 12.
