2 cups lean ground beef or chopped ham (optional)
2 large Vidalia or Sweet Spanish onions, chopped
1 celery stalk, thinly sliced
1 large or 5 baby carrots, chopped
1 green pepper, seeded and chopped
6-10 cloves garlic, minced
2 15 oz cans Black Beans
1 cup water or beef stock
2 1/2 tsp. ground cumin
1 tsp. canned chipotle peppers
1 tsp. low sodium beef soup base or 1 bouillon cube (optional)
Pinch of cayenne pepper
In a large saucepan or Dutch oven, heat oil over medium heat; brown onions & meat. Add celery, carrots, green pepper and lastly, garlic.
Combine all ingredients in the pan and simmer for 30 minutes.
Remove 1 or 2 cups of the beans and blend until smooth in a blender (or use a hand blender right in the pot).
Taste and adjust seasonings, adding salt, pepper, or garlic powder, to your taste.
Save by using Farm Stand Baby Carrots and Farm Stand Celery.
Prices Valid March 17, 2013 to March 23, 2013
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