We had one, crisp morning and I'm already getting excited about pulling out sweaters and getting to wear some of my cooler weather clothing. I'm tired of jeans, tee shirts, and sweating! I'm even more excited about it being comfortable enough to warm up the kitchen with hearty hot meals and bread baking in the oven. This is one of those meals that is usually popular and goes great on a cool, Fall evening. Hey, in California, if it goes down to 70 degrees at this time of the year, we start looking for sled dogs and parkas! :-)
Mexican Bean Soup
Vegetable oil (I prefer olive oil, myself)
1 large onion, chopped
6 peeled cloves of garlic, smashed and chopped
1/4 cup flour
1 packet your favorite taco seasoning mix
2 cups milk
1 1/2 cups of chicken broth
2 cups frozen corn, defrosted (You can use fresh corn if available)
1 1/2 cups canned white beans (usually come in 15 ounce cans), drained and rinsed
1 1/2 cups black beans, drained and rinsed
1/2 cup canned diced chilies (hot or mild, your choice!)
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup cilantro
Heat a bit of oil in a large pan and cook the onion and garlic until tender. Stir in the flour, seasoning mix, and gradually add in the milk until blended. Add everything else except the cilantro. Bring to a boil, stirring constantly. Reduce to a simmer and cook until thickened. Add the cilantro and serve.
Ideas . . .
Some grated cheddar or favorite Mexican cheese on each serving is good.
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