| 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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