Sunday, May 20, 2012
After a week of beautiful weather the rain hit today. We decided it was a good soup night. I had some leftover refried beans from the other night, so I decided to use them up.
3 chicken breasts, cooked and shredded
2 cups refried beans*
4 cups chicken broth
2 cups black beans(pre cooked or canned and rinsed)
1 1/2 cups salsa
1 small onion, chopped
2 cloves garlic, minced
2 TB minced cilantro
salt and pepper to taste
1 jalapeno, minced
2 green chilies, minced(4 oz can works well)
1 cup corn kernels
crushed tortilla chips
chopped fresh tomatoes
pico de gallo
hot sauce(Cholula Chipotle for me!)
Combine all ingredients in your slow cooker, mix well.
Cook for 6-8 hours on low.
Top as desired and serve.
1 lb. dried pinto, pink or black beans plus soaking water
6 cups water
2 onions, chopped (optional)
1/4-1/2 cup fat ( bacon drippings, butter, margarine, or lard)
Salt to taste
plus any seasonings to taste....cumin, chili powder, cilantro, coriander...what ever you like. My kids prefer them plain.
Soak beans overnight or by quick method.
Drain and Rinse Add fresh water and onions.
Bring to a boil, cover, and simmer slowly until beans are tender, about 2-3 hours.
Drain any extra liquid if you want thicker beans, leave it if you want it a bit thinner
Mash beans well , (I use an immersion blender, not to a puree so leave some good chunks.
Add fat and salt(and seasonings). Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed.