Black Bean soup

I used to make black bean soup from the recipe on the back of the Progresso black beans can. However, I am currently unable to find a can of Progresso black beans and I didn't copy the recipe.

I did a google search and the following is what I found. I think that is right, but I am pretty sure that I chopped the celery and carrots really fine and I didn't use the salsa OR the corn. 'Cause I think corn in stuff is yuck. To me. I have issues.

Oh and an immersion blender is your friend. It is much easier to use (and clean) than a blender for blending the beans.

Update: Found the recipe and yes, it is the same. W00t!


PROGRESSO BUONA SERA BLACK BEAN SOUP

1 Tbsp olive oil
1 large onion, chopped
1 medium stalk celery, chopped (1/2 cup)
2 medium carrots, chopped (1 cup)
4 cloves garlic, chopped
2 Tbsp chili powder (I used 1 Tbsp)
1 Tbsp ground cumin
1/4 tsp pepper
3 cans (14 oz each) chicken broth 4 cans (15 oz each) black beans, drained, rinsed
1 can (15.25 oz) whole kernel sweet corn, drained
1 jar (16 oz) mild picante or salsa

1. In 4-qt saucepan or Dutch oven, heat oil over medium-high heat. Cook onion, celery, carrots and garlic in oil 5 min, stirring occasionally. Add chili powder, cumin and pepper, cook 1 min. Stir in broth, 2 cans of the black beans and the corn. Heat to boiling, stirring occasionally.
2. Meanwhile, place remaining 2 cans black beans and the picante in blender or food processor. Cover and blend on high speed until smooth. Stir into boiling soup mixture.
3. Reduce heat to medium; simmer 15 min. Serve with chopped cilantro, if desired.

6 servings

Tijuana Pie

I got this recipe from my Dad's wife, Lee. I omit the corn and olives because I hate corn "in" stuff and well, I hate olives in ANYTHING. I make this in a round crockpot.


Tijuana Pie

1 1/2 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
3/4 pound (or more) of grated cheddar cheese (or Mexican blend)
2 10 oz cans of red enchilada sauce
2 16 oz cans of chili seasoned beans
1 8 oz of corn (OPTIONAL)
1 6 oz of sliced black olives, drained (even more OPTIONAL)
9 corn tortillas

Brown beef, onion and garlic. Pour off excess fat. Season with salt and pepper. Spray inside of crock pot with cooking spray. Place one tortilla in the bottom of the crock pot, top with 1/4th the meat, then 1/2 a can of enchilada sauce and cheese. Add another tortilla, cover with 1/2 a can of beans, 1/4th a can of corn, a few olives and cheese. Repeat those layers three more times. Top with one more tortilla and top that with the last of the cheese.

Cover the crockpot and cook 5 - 7 hours on low.

Chicken Enchiladas

Okay, now these chicken enchiladas are killer. My sister originally got the recipe out of either a Better Homes and Gardens or Betty Crocker cookbook...or so she says. I have yet to find it in either myself. I have doubled the cheese of the original recipe (hello? who wouldn't?) and the original recipe used corn tortillas, but I prefer flour. If you like heat, try a can of diced jalapenos instead of the green chilis.


Chicken Enchiladas

1 lb chicken
3 Tbs butter or margarine
1 small onion, chopped
2 cloves garlic, chopped
3 Tbs flour
1 cup sour cream
1 can diced green chilis
2 cups chicken broth
2 cups shredded cheese (cheddar or Mexican blend)
8-10 small corn or flour tortillas (I prefer the flour)

Boil the chicken and then shred it. Place shredded chicken into a large bowl and set aside.

Preheat oven to 350 degrees. Prepare a 9x13 in casserole dish by spraying the inside with cooking spray.

Melt butter over medium-high heat, then add the onions and saute until translucent. Add the garlic and cook for another minute or two. In a small bowl, stir the flour into the sour cream until well blended. Add the sour cream and flour to onion mixture and stir until well combined.

Whisk in the chicken broth until smooth and then add the green chilis. Cook until the mixture begins to boil and starts to get thicker. Remove from the heat and add 1 cup of the cheese. Then pour 1/2 of sauce over your chicken and mix together well. . Fill the tortillas with chicken mixture, and roll burrito style. Place them in the prepared dish seam side down (cram them in there if you have to). Pour the rest of the sauce over the filled tortillas and then cover with the remaining cup of cheese. Cover with foil and bake for 30 minutes. Remove the foil and place back in the oven for 5 more minutes (or until the cheese is melted).