A few days ago I was in a major dinner bind. We’d just moved into our house a week and a half earlier and still didn’t have our cupboards and refrigerator well stocked. No chicken, no beef, no veggies (save one onion) in the veggie drawer.
What to do? I’d gotten domestic a couple days earlier and hydrated some dried black beans. Side note: I usually just use canned beans, but was surprised how easy (and relatively quick) it was to soak and cook dried beans. So with a refrigerator with not much in it other than black beans I went to google–the fount of all knowledge.
The first search result had my mouth watering! Thanks so much to Dave Lieberman and the FoodNetwork.com for the inspiration for this delicious Black Bean Soup!
P.S. Almost everything I used in this recipe was shelf-stable food!
Disclosure: I received promotional items to help facilitate this post. As a part of the Hormel Extended Family of bloggers I receive an entry into a yearly contest for this post.