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Black Bean Porridge

Turns out that most of my really yummy really thrifty recipes are from my sister. Here is one of my fall favorites. We've had a week of gray skies, so I'm starting the fall soup brigade a bit early.

Black Bean Porridge

Combine and soak overnight:
1 lb (2 cups) dried black beans
2 qts water

In a big soup kettle, combine and saute:
1/3 C olive oil
6 cloves chopped garlic
2 chopped onions
3 chopped green peppers
1 shredded zuchini

When all the vegies are soft, add:
4 t salt
1/4 t black pepper
1/4 t oregano
2 T sugar
2 bay leaves
1 1/2 T vinegar
2 T dry wine
drained beans
chicken broth or vegie stock or water to cover contents of pot and then some

Simmer for hours.

Serve over rice. Top with grated cheddar or sour cream (or both!). Also yummy topped with freshly chopped cilantro.

Goes very nicely with cornbread and apple cider.


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