Ingredients

16 oz Black Beans (dried)
2 cups Carrots
1 Red Pepper
1 Jalapeno Pepper
1 large Yellow Onion
1 cup Mushrooms
2 cloves Garlic
2 cups Vegetable Stock
Olive Oil

Overnight soak black beans in cold water.
Drain the next morning picking out any foreign material. Cover with water and bring to a simmer. Simmer 4 hours or so until beans are tender.

In a large skillet saute chopped onion, carrots, and garlic in olive oil until tender. Add chopped red pepper and jalapeno pepper and saute.

Add 2 cups vegetable stock to the water and beans that have been simmering. Add water to bring volume up a bit.
Add sauteed ingredients. Salt and Pepper to taste. Remember that it will reduce so go easy. Simmer 1 to 2 hours.

Remove approximately 3/4 of the mixture and puree in blender. Return to pot.

Serve with tortilla chips. Enjoy

Copyright 2003 Robin Anne Miller