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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bush’s Best Black Bean Soup Recipe

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This recipe for Bush’s Best Black Bean Soup is from The Carey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. oil
1 onion, chopped
3 garlic cloves, chopped
1 tsp. cumin
3 tsp. chili powder
½ tsp. oregano
3 cans 15 oz Bush’s Black Beans
pepper to taste
Directions:
Directions:
In large pot over medium heat, cook onion in hot oil for five minutes. Stir in garlic, cumin, chili powder and oregano. Puree one can of beans, add to pot. Add remaining cans of beans (draining liquid from one). Reduce heat and simmer for 15 minutes, stirring often. Add black peeper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.

 

 

 

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