When you barely have time to prepare something good to eat, make a batch of peppers and black bean soup.
HERE'S ALL IT TAKES
- 2 (14 ounce) cans black beans
- 2 tablespoons butter or oil
- 1 large jalapeno, seeded and chopped
- 1 large garlic clove, crushed or minced
- 1/2 medium red bell pepper, chopped
- 1/2 small onion, chopped
- 1/2 teaspoon New Mexico Chile Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Hot Spanish Paprika (optional)
- salt & pepper to taste
- smoked cheddar for topping
In a medium saucepan over medium low heat, warm the black beans with their liquid.
In a saute pan oven medium heat, heat butter or oil, add all the vegetables and spices. Stir fry the vegetables until they become tender. Add the cooked vegetables to the hot black beans, stir and allow to cook up to 10 minutes. You're Ready to Eat!
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