The weather has been crazy lately, one day its blazing hot and the next day its cool and the nights get chilly, so I was craving some delicious night time soup. So I got out of work early one day and decided to make this super easy recipe! I got this one from Real Simple. The only thing I did differently was make my own beans. I cooked a small bag of black beans, I think it was a little over 3 cups. Canned beans are okay, but I had some extra time, and I prefer fresh homemade beans (so much better!)
Ingredients
- 1 teaspoon olive oil
- 1 pint store-bought fresh salsa (I bought some fresh Pico de Gallo from my local Hispanic/Mexican market) Don't buy Pace Picante or something similar, no bueno!
- 2 cups refried black beans (homemade)
- 1 & 3/4 cups of whole black beans (I used a slotted spoon to get them from the pot, because they are supposed to be rinsed if you're using them from a can)
- 1 & 3/4 cups chicken broth (a tiny bit extra if desired)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, roughly chopped
Directions:
1. Heat the oil in a saucepan over medium heat. Add 1 ½ cups of the salsa
and cook, stirring occasionally, for 4 minutes.
2. Add the refried beans, black beans, and broth and bring to a boil.
Reduce heat and simmer for 5 minutes.
3. Divide among bowls and top with the sour cream, cilantro, and remaining ½ cup salsa.
(And some Queso Fresco and fresh avocado!)
and cook, stirring occasionally, for 4 minutes.
2. Add the refried beans, black beans, and broth and bring to a boil.
Reduce heat and simmer for 5 minutes.
3. Divide among bowls and top with the sour cream, cilantro, and remaining ½ cup salsa.
(And some Queso Fresco and fresh avocado!)




























