Canned beans usually have a higher glycemic index than home-cooked dried black beans, but we provide this quick-on-the-draw recipe for those occasions when you just don’t have time to start from scratch. Take care to rinse and drain the beans well to ensure that no metallic taste from the can lingers. If you do have some cooked black beans on hand and would prefer to use them (see pages 25–27 for directions on soaking and cooking dried beans), substitute 2 cups for the canned beans in the recipe.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
If you wish to add ham to the soup, first brown it evenly in a 2-quart nonstick saucepan over medium-high heat, 4 to 5 minutes. Add the beans, bean soup, broth, chili powder, onion, and garlic. Bring to a low boil, then reduce the heat to medium-low, and simmer until the onions are tender, about 5 minutes. Salt and pepper to taste. Ladle into soup bowls, and garnish with green onion tops or cilantro.
