Tuesday, May 04, 2010

Q&E Black Bean Soup

1 lg can black bean soup
1/2 can water (or a little more if desired)
1/2 cup cooked rice (leftovers are good for this)
1/4 cup cooking sherry
2 tsp Tabasco sauce
Optional Toppings: minced onions, pickle relish, sour cream

Mix together all of the ingredients (except toppings) and heat to a quick boil, then simmer for 10 minutes, stirring occasionally. After serving in individual bowls, add topping of choice.

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