Wednesday, January 20, 2010

2 bean soup

1 3/4 cups Beef Broth

1/2 cup Pace® Picante Sauce ( optional)

1/2 teaspoon dried oregano leaves, crushed

1/8 teaspoon garlic powder

OR 1 clove garlic, minced

1 can (about 16 ounces) black beans

1 can (about 15 ounces) pinto beans

4 servings prepared cornbread

  • Heat the broth, picante sauce, oregano, garlic and beans in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
  • Place the cornbread into individual bowls, if desired
  • I also place cheese and sour cream on it as a garnish.
I put it in the crock pot for 8 hours on low

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