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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Recipe out of newspaper. I tend to add more cilantro, chili pepper and salsa for a spicier dish. The longer you cook it, the better the flavors meld. It was originally a vegetarian recipe that I added hamburger to so could easily be converted back! It's my dad's single favorite meal with some nice crusty bread or tortillas. Ingredients:
2 (15 ounce) cans black beans, undrained |
1/2 cup salsa |
1 teaspoon chili powder |
1 (8 ounce) can chicken broth (a) |
5 tablespoons green onions |
2 1/2 tablespoons cilantro |
1/2-1 lb ground beef (optional) |
1/2 cup cheddar cheese (shredded) |
sour cream |
Directions:
1. If using beef, brown and drain fat.
2. Add beans, onions, chili powder, salsa, broth and cilantro to crockpot or soup pot.
3. Bring to a boil then reduce heat and stir while mashing some beans.
4. For soup pot: simmer over medium low heat 30 minutes to an hour.
5. For crockpot: cook on low for 2-3 hours.
6. Top with cheese and sour cream when serving.
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