© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Grisel
1 pound dry black beans
6 cups water
1 28 ounce can diced tomatoes, undrained
1 pound ground beef, cooked and drained
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1 16 ounce can enchilada sauce
1 envelope chili seasoning
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
Place the beans in a soup kettle or dutch oven and add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
Drain and discard liquid. Add 6 cups water to the beans and 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.