| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Navy Beans, soaked overnight |
| 1 |
T |
Vegetable oil |
| 1 |
c |
Onion, chopped |
| 1 |
T |
Minced garlic, I use lots! |
| 2 |
|
Bay leaf |
| 1 |
t |
Oregano |
| 6 |
c |
Vegetable stock or water, or |
|
|
combine |
| 1 |
|
Banana pepper |
| 1 |
|
Jalapeno |
| 1 |
|
Whole peeled tomatoes with |
|
|
juice |
| 1 |
|
Dark red kidney |
|
|
beansundrained! |
| 1 |
|
Chopped mild green chiles |
| 1 |
t |
Cumin |
| 1/4 |
t |
Cayenne I used more! |
| 1 |
|
Refried beans |
| 1/4 |
c |
Fresh cilantro |
|
|
Salt and pepper to taste |
|
|
Tortilla chips |
INSTRUCTIONS
Heat oil in heavy soup pot, add onions and cook until tender. Add
garlic and cook 1 minute more. 2. Add bay leaf, oregano, stock and
drained navy beans. Bring to strong simmer and cook until beans are
tender and beginning to split approx. 1 hour. 3. Meanwhile, remove and
discard seeds from jalapeno and banana peppers. Mince peppers.
Coarsely chop tomatoes, reserving juice. When beans are cooked, add
to them the peppers, tomatoes with juice, kidney beans with juice,
green chiles, cumin and cayenne pepper. Stir in refried beans until
no lumps remain. Simmer 15-20 minutes. 4. Add cilantro and season to
taste withsalt and pepper. Garnish with tortilla chips and serve.
Notes: Very good! Per serving: 540 Calories; 11g Fat (18% calories
from fat); 25g Protein; 88g Carbohydrate; 4mg Cholesterol; 2904mg
Sodium Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996
21:49:04 -0700 From: dmadams@ucdavis.edu (DeKristie Adams)
A Message from our Provider:
“Give God what’s right — not what’s left.”