I’m a Lazy Bean Lady

I admit it: I am lazy when it comes to beans.  I only use canned beans.  But that doesn’t mean I don’t buy dried, because I do, I just don’t use them.  They sadly sit in my pantry, gathering dust.  I found this great post at $5 Dinners about the best way to cook dried beans.  I think now that I know a good method, I’ll probably do it more often.  My biggest worry is that my recipes won’t taste the same if I use dried beans.  However, I will no longer be using high-sodium ingredients.  That is a huge benefit.

Here is a quick and easy soup recipe made with canned beans.  Next time I’ll try making it with dried beans and see how it goes.

Michelle’s Souper Easy Black Bean Soup

Ingredients

• 1 onion, diced
• 2-4 garlic cloves, pressed
• 3 cans black beans, only one drained
• 1 cup veggie broth
• 1 cup chunky salsa (any variety)
• 1 Tbsp cornstarch
• 1 can sweet corn, drained
• For some heat: add 1 tsp cumin, 1 tsp crushed red pepper flakes and 1 tsp cayenne pepper.

Directions:

1. In a large pot, sauté the onions and garlic.
2. Add the beans, broth and salsa, and heat through.
3. Put half of the mixture in a blender and puree, adding the cornstarch while the blender is going.  Return to pot.
4. Add the corn and spices, and heat through.

This is souper easy and very tasty!

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