themidship22
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Can you elaborate a bit on your recipe for this one? I'm tired of pinto beans...trying to figure out how best (easiest) to use black beans.
I do the chili bean tomato soup thing too, my mom (vegetarian) made it as her meatless chili - which it is, essentially. Saute an onion and a green pepper or two of each, a clove of garlic, oregano, chipotle peppers if you have them (in adobo are even better), chile powder, cumin, rinse and add a couple different cans of beans, a big can of tomatoes, can of tomato sauce and a small can of paste, and soup is on for 4, serve with rice. I add meat usually and less tomato, but I like it either way. Without meat you could probably make it for $4 if you get your canned goods on the cheap and use ethnic store-bought spices and herbs.
Here ya go buddy Impolyt_one actually described pretty much what I do. The sauteing of onion and peppers and such is kind of optional to if you have it one hand. I usually have these on hand, but if you don't no big deal. I used a can of Black Bean Fiesta (from Bush brothers) with a can of Rotel Tomatoes+Habaneros the last time I made it. It made for a spicy and satisfying winter treat.