| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Soups |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon, chopped |
| 2 |
|
Carrots, chopped |
| 2 |
|
Stalks celery, chopped |
| 2 |
cl |
Garlic, minced |
| 1 |
|
Onion, chopped |
| 1 |
|
Sweet red pepper, chopped |
| 2 |
cn |
(each 14 oz.) black beans, drained and rinsed |
| 4 |
c |
Chicken stock |
| 1 |
ts |
Dried sage |
| 1 |
ts |
Red wine vinegar |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
In large saucepan or Dutch oven, cook bacon over high heat for about 5
minutes or until crisp. Drain off all but 1 tbsp. fat from pan.
Reduce heat to medium; cook carrots, celery, garlic, onion and red
pepper for 5 minutes or until onion is softened.
Add black beans, chicken stock and sage; bring to boil. Reduce heat,
cover and simmer for 20 minutes or until vegetables are tender. Stir
in vinegar, pepper and salt. Makes 6 servings. Typed in MMFormat by
cjhartlin@email.msn.com Source: The Canadian Living 20th Anniversary
Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 9, 1999
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