Submission by: S. Baruso

Cook’s Note: Freezes well

SERVES: Approximately 4 to 6

INGREDIENTS:

• 1 ½ c. Jack Rabbit Black Beans
• 2/3 c. onion, diced
• 4 garlic cloves, minced
• 1 T. ground cumin
• ½ tsp. crushed red pepper flakes
• 2 T. vegetable oil or white wine
• 1 ½ c. water
• ½ – ¾ cube of vegetarian bouillon or 1 ½ c. chicken broth
• 3 c. mild salsa
• 2 T. fresh lime juice
• Sour cream, as needed, for garnish
• Tortillas, as needed, for garnish
• Red bell peppers, diced, as needed, for garnish
• Cucumber, diced, as needed, for garnish
• Additional salad, as needed, for garnish

PREPARATION:

• To prepare beans: Presoak and cook beans as directed.
• Sauté onion, garlic, cumin and red pepper flakes in vegetable oil until tender.
• Using blender, puree 2 cups of cooked beans and combine in a pot with onion mixture.
• Add water and bouillon.
• Add remaining beans, salsa and lime juice. Heat to a boil, reduce to low and simmer uncovered for 30 minutes.
• Serve with sour cream and tortillas.
• Garnish with diced red peppers and cucumber and salsa.