2 cans black beans
1 can pinto beans
1 med onion
2 large red bell peppers
1 tsp cumin
3C chicken broth
1pkg bacon, cooked
salt & pepper
sour cream
First thing I did was spread the bacon on my stoneware bar pan and put it in the oven. 425F until it's cooked to your desired crispness. Drain beans and pour into a pot (mine is a 4qt) with cumin and some pepper. Let a little helper stir the beans while you saute the onion and peppers in a bit of olive oil. Just until they get a bit brown. Then dump them into the beans and let her stir some more while you get the chicken broth poured in there. Simmer 20 minutes, stirring more frequently than I did or you'll get clumps. Then I did a little light blending with my immersion blender, but you don't have to if you have more time to wait for it to thicken. (My helper was "hongry".) Chop half the bacon and put it in, simmer 5 more minutes. Salt & pepper to taste.
Serve with a dollop of sour cream and more chopped bacon to garnish.
1 can pinto beans
1 med onion
2 large red bell peppers
1 tsp cumin
3C chicken broth
1pkg bacon, cooked
salt & pepper
sour cream
First thing I did was spread the bacon on my stoneware bar pan and put it in the oven. 425F until it's cooked to your desired crispness. Drain beans and pour into a pot (mine is a 4qt) with cumin and some pepper. Let a little helper stir the beans while you saute the onion and peppers in a bit of olive oil. Just until they get a bit brown. Then dump them into the beans and let her stir some more while you get the chicken broth poured in there. Simmer 20 minutes, stirring more frequently than I did or you'll get clumps. Then I did a little light blending with my immersion blender, but you don't have to if you have more time to wait for it to thicken. (My helper was "hongry".) Chop half the bacon and put it in, simmer 5 more minutes. Salt & pepper to taste.
Serve with a dollop of sour cream and more chopped bacon to garnish.
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