Black Bean Soup
From Corbin Recipe Index
← soups
From the kitchen of: Dawn Corbin
1 - 15 oz. can Black Beans
1 - 10 oz. can Enchilada Sauce
1/4 c. onion chopped
1 tsp. chopped garlic
1 tsp. dried Cilantro, if fresh 1 Tbls.
2 1/2c. of water
Rinse black beans well, combine all ingredience in a sauce pan, and bring to a boil. Reduce heat and simmer for 1 hour. Stir occationally, add a small amount of water if it starts to stick. This goes very well with Johnny Cake.
