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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 2 | large | Onion, chopped | 6 | cloves | garlic minced | 1 | pepper | jalapeno pepper, minced | 3 | cans (15 oz) | black beans, canned, Bush's | 4 | cups (8 fl oz) | water | 1/2 | teaspoon | salt | 1/2 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | In a Dutch oven, heat the oil over medium heat. Add the onions, garlic, and chile pepper. Cook stirring often, for seven minutes, or until light golden. | | 2 | Stir in the beans, water salt pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 30 minutes to blend the favors. | | 3 | With a potato masher, nash the soup in the pot to a chunky, thick texture. | | 4 | Ladle the soup into bowls. |
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