Quick-Draw Black Bean Soup—“Gunslinger” Soup!

Name: Quick-Draw Black Bean Soup—“Gunslinger” Soup!
Yield: serves 4 to 6
Ingredients: 4 ounces ham (not sugar-cured), trimmed and cut into 1/4-inch cubes (optional); One 15-ounce can black beans, rinsed and drained; One 19-ounce can black bean soup; One 14 1/2-ounce can chicken broth; 1 tablespoon chili powder; 1 medium yellow onion, chopped; 2 cloves garlic, crushed; Salt and ground black pepper to taste; Chopped green onion tops or chopped fresh cilantro, to garnish

January 24, 2012

Cooks' Note

Canned beans usually have a higher glycemic index than home-cooked dried black beans, but we provide this quick-on-the-draw recipe for those occasions when you just don’t have time to start from scratch. Take care to rinse and drain the beans well to ensure that no metallic taste from the can lingers. If you do have some cooked black beans on hand and would prefer to use them (see pages 25–27 for directions on soaking and cooking dried beans), substitute 2 cups for the canned beans in the recipe.

Recipe notes

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