1/2 med white onion (save some for garnish)
Lime – at end for garnish
Lg handful of fresh Clilantro – washed stems removed and chopped – set aside for garnish
1/2 cube Vegetable Bouillon (keep veggie, chicken or beef bouillons on hand in fridge for cooking esp. if you don’t have stock or broth just add water and your set – these are highly overlooked – don’t tell me I’m sure loaded with bad things…. but work out pretty good for me all these years n a pinch or just added flavor)
Saute the “mirepoix” with S&P (light on Salt – the bouillon will be your salt – promise you can always add more at the end or I prefer each person salt their own – Tabasco replace that for me too)
Turn heat to med/low add garlic & red pepper flakes (DON’T BURN YOUR GARLIC!)
Add 2 cans beans – un drained – sauté 2-3 min. just don’t burn – slight boil
Add water (fill soup / spaghetti pot almost 2/3 way up – use filtered water if possible)
Crumble or chop your Bouillon add & Stir – bring heat to med – high and boil 5 min
If you are having meat add chopped raw bacon or ham for flavor and remember this will give you more salt.
Boil uncovered 5 min. Add more H2O if needed reduce heat cover and simmer for 30 – 45 min. Stirring occasionally
(towards longer side if your adding bacon)
*This cooks pretty fast and with in an hour you are ready
Serve topped w/raw onion or green onion, fresh cilantro, a squeeze of lime – maybe some sour cream as well if dairy is in your diet & dash or two or three – LOL of Tabasco.
Voila: You have a great meal that will carry you over for days or feed a crowd – is inexpensive, quick and filling. *Oh Yeah I have found these black bean sprouted crackers that taste like corn chips I am just crazy for. Seriously DLISH!
Day 2 it’s even better – I ate this for breakfast topped with a fried egg, cilantro and my fave…. Tabasco of course!
STAY WARM, STAY TUNED AND STAY CLASSSY! CHEERS!