Realizations Inc

Beans can be a great source of nutrition and black beans are my favorite. While I agree that starting with dried beans may be the ideal, I typically use canned products in the interest of time and efficiency. Assuming that I have the ingredients on hand, I can have this soup on the on the table in less than 10 minutes. That works for me!

Ingredients:

• 2 16-ounce cans black beans

  Beans can be a great source of nutrition and black beans are my favorite. While I agree that starting with dried beans may be the ideal, I typically use canned products in the interest of time and efficiency. Assuming that I have the ingredients on hand, I can have this soup on the on the table in less than 10 minutes. That works for me!

  Ingredients:

  • 2 16-ounce cans black beans
  • 1 4-ounce can diced mild Ortega Green chilies
  • 1 white onion chopped finely
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder or garlic granules (not garlic salt)
  • 2 cups frozen corn kernels (I like white, petite corn)
  • Salt and pepper to taste
  • ½ cup rice milk to desired consistency *

  Place a large frying pan or skillet medium heat.  When you splash a drop of water in the pan, the water should sizzle and evaporate.

  Add diced onions and cook until clear.

  Place rice milk and green chilies in a blender and whiz until smooth. Place in a sauce pan over medium heat. Add cooked onions.

  Add all other ingredients and bring to a boil.

  Cook, stirring, until frozen corn is soft.

  Remove from heat and spoon into bowls.

  Garnish with parsley flakes, lemon, or a few crushed tortilla-style chips.

  Serve with warm French bread.

  Feeds 3-4 depending on how much each person wants to eat.

  *Note: If you are able to eat tomatoes, you may choose to add 1 can of tomato sauce instead of the rice milk.

• 1 4-ounce can diced mild Ortega Green chillies
• 1 white onion chopped finely
• 1 teaspoon chili powder
• 1 teaspoon garlic powder or garlic granules (not garlic salt)
• 2 cups frozen corn kernels (I like white, petite corn)
• Salt and pepper to taste
• ½ cup rice milk to desired consistency *

Place a large frying pan or skillet medium heat.  When you splash a drop of water in the pan, the water should sizzle and evaporate.

Add diced onions and cook until clear.

Place rice milk and green chilies in a blender and whiz until smooth. Place in a sauce pan over medium heat. Add cooked onions.

Add all other ingredients and bring to a boil.

Cook, stirring, until frozen corn is soft.

Remove from heat and spoon into bowls.

Garnish with parsley flakes, lemon, or a few crushed tortilla-style chips.

Serve with warm French bread.

Feeds 3-4 depending on how much each person wants to eat.

*Note: If you are able to eat tomatoes, you may choose to add 1 can of tomato sauce instead of the rice milk.