1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained or for a quick soup, use 4 cans of black beans (drained and rinsed)
3 cloves of finely chopped garlic
1 tablespoon of olive oil
1/2 tablespoon of cumin
1/2 teaspoon of dried oregano
2 cans of sweet yellow corn
1/2 cup of chopped cilantro
3 cups of water or vegetable broth
1 peach muddled or 2 tablespoons of peach salsa
1/2 cup of salsa
Heat the oil in a large soup pot. Saute the onions over medium heat until translucent. Add the garlic and saute until the onion is lightly golden–3 or 4 minutes.
Add the beans, corn, water/broth, cumin and oregano and bring to a simmer.
Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes. Add in your peach/peach salsa, regular salsa, lime juice and cilantro. Let simmer and serve.
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