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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 12 |
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Although I was always interested in cooking, I never got a chance to do much of it until I got married. I used to only rely on cookbooks, but over time, I became more confident and started creating my own recipes. This is one I'm especially proud of. - Giovanna Garver, Paonia, Colorado Ingredients:
1 pound dried black beans |
6 cups water |
1 can (28 ounces) diced tomatoes, undrained |
1 pound ground beef, cooked and drained |
4 medium potatoes, peeled and cubed |
2 medium onions, chopped |
1 can (16 ounces) enchilada sauce |
1 envelope chili seasoning |
1 tablespoon sugar |
2 teaspoons salt |
1 teaspoon garlic powder |
Directions:
1. Place the beans in a soup kettle or Dutch oven; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and discard liquid.
2. Add 6 cups water to the beans; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are almost tender. Add remaining ingredients. Cover and simmer for 1 hour or until soup reaches desired consistency. Yield: 12 servings (3 quarts).
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