December 27th, 2007 Meg
We had this soup today. It was pretty amazing. I added cilantro and chili pepper during the cooking, and then some shredded cheese right before eating–Mmmm. if you serve tortilla chips on the side, you can have leftovers. Today, we did not have any left over 
.
Recipe found here.
Another trick from Mom-in-law: if you rinse out the black beans in a colander before cooking, they are easier to digest.
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December 27th, 2007 Meg
from Shelley Hess, March 2007
- 1 can cut green beans
- 1 can cut yellow beans
- 1 can red kidney beans
- 1 can chick peas (garbanzo beans)
- 1 chopped green or red pepper
- 1 onion, chopped to 1/4″ square
Mix 3/4 cup sugar, 1 tsp. salt, 1/2 tsp. pepper, 1/2 cup white vinegar and 1/2 cup oil. Blend with beans, etc. Refrigerate several hours, to 3 days.
Can substitute Splenda for sugar. One of my dad’s favorites, and this is a great colorful Christmas side dish.
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