d's delights- cooking and crafts

Rio Black Beans This tuned out a happy accident because I started to use an unintended Pinterest recipe before finding the one that I had planned to make. Garlic, chopped Olive Oil 2 cans of black beans (not rinsed or drained 1 6 oz can tomato juice 1 tsp cumin 1 tsp dried oregano Salt and pepper Fresh cilantro Saute the garlic in oil. Add beans, tomato juice, cumin and oregano, salt and pepper.   Bring to boil.   Simmer until thick.   Add cilantro before serving.

Soup for the week... I decided that I will make my Black Bean Soup for this week’s soup.   I find making a soup once a week to have for quick lunches is great, and I can also freeze some for a wider variety later.   So far, I have the Turkey Chili and the 8 Can Taco Soup frozen for those days when it just ain’t gonna happen!.   I have been making this recipe since about 2003.   It is a favorite of mine.   I normally use dried beans that I soak overnight, but I decided that this time I will use canned beans for time’s sake.   I’ve never done that before, so it will be a bit of an experiment.   It is not difficult to make, but time consuming, in that you have to think ahead of time to soak the beans, and it takes a good hour and a half to two hours to cook.   But, it’s great to make for those Fall/Winter weekends when you are stuck inside. Here’s the OriginalRecipe: (From South Beach Diet Book) 1 ½ C DriedBlack Beans 6 Cups Water ...