2 15 ounce cans black beans
1/4 cup diced red onions
2 teaspoons chopped pickled jalapeno slices
1 teaspoon sugar
1 teaspoon cider or wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
4 teaspoons chopped red onion
6-8 jalapeno slices
1 tablespoon sour cream
Pour the canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it's as thick as you like.
This makes enough for 2 generous servings, but we made a rice dish to go with it and it fed us for two days. It's also easy to double.
The soup itself isn't too spicy. So if you don't like things too hot, then don't garnish with jalapenos. The sour cream will calm down anything that's too hot for your liking. The recipe suggests adding fresh cilantro while simmering and/or as a garnish. You could also garnish with shredded cheese.