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Ingredients: 4 cups South of the Border Beans (see recipe below) Two cans of (14-1/2 ounces each) vegetable broth (see note) 1-1/4 teaspoons sugar Juice of 1/2 lime 4 ounces baked or regular tortilla chips (for 2-1/2 cup crushed or to taste) 5 tablespoons shredded Mexican-blend cheese Directions: If beans are frozen, partly defrost beans by opening the plastic bag abut 2-inches to vent and micro-waving them, on high three minutes. Meanwhile, place broth and sugar in a 4-1/2-quart Dutch oven or soup pot over high heat. Cover pot, and bring to a boil. Remove the beans from the bag and add them to pot. Stir gently to break up any frozen chunks of beans. Be careful not to mash beans. When soup returns to boil, reduce heat to medium-low. Stir in lime juice. Crush chips slightly and place in soup bowls. Ladle soup over chips. Sprinkle with cheese. Serve at once. Recipe makes five servings. South of the Border Beans: Ingredients: 1 teaspoon vegetable or olive oil One large onion, for one cup chopped One can of (15 ounces) white beans One can of (15 ounces) red beans Two cans of (15 ounces each) black beans, not drained Two cans of (14-1/2 ounces each) diced tomatoes seasoned with garlic and onions 2 teaspoons bottled minced garlic 1-1/2 cup frozen yellow corn kernels 1-1/2 teaspoons chili powder 1-1/2 teaspoons ground cumin Directions: Heat oil in extra-deep, 12-inch nonstick skillet over medium heat. (See note). Peel and coarsely chop onion, adding it to skillet as you chop. Raise heat to medium-high and stir from time to time. While onions cook, rinse and drain red beans and white beans and add them to the skillet. Add black beans (with juice), tomatoes and garlic. Add corn, chili powder and cumin. Stir to blend well. Reduce heat to low and simmer two minutes or until heated through and ready to serve. Recipe makes eight cups for two 4-cup batches. Notes: If you do not have an extra-deep fryer, you can use a Dutch oven or soup pot. To freeze leftovers, allow beans to cool, then place four cups into a gallon-size, zipper-top plastic bag and freeze up to one month. To use frozen beans, partly open the plastic bag to vent. Microwave three minutes on high to defrost partly. Remove beans from bag and continue with your recipe. |