3 Bean Mexican Soup

This recipe has some canned beans, and some beans cooked at home. I pretty much used what I had in my fridge and in my pantry. But I'm sure you could adjust the ingredients, if you would like to do all homemade beans, or all canned, or a mix like I did tonight.

Sautee in olive oil until tender:
1 large onion, finely chopped
2-3 small stalks celery, finely chopped
1/4 cup tightly packed cilantro, finely chopped

Stir in until it's all smoothly mixed in:
1 box (1 QT) organic vegetable broth
1 can Fat Free refried beans (it's just pintos and salt, no lard)

Add:
1 can organic black beans, undrained
2 cups cooked garbanzo beans
Juice of 1 lime

Add 1/8 to 1/4 teaspoon each:
pepper
cumin
chili powder
onion powder
garlic powder
oregano

Simmer 20 minutes

Garnish with olives and green chilies

Mexican Delightfulness

This recipe doesn't have a name, we made it up today. But it's so good!!

Layer in this order:
1-corn tortilla
2-black beans
3-pico de gallo
4-red pepper sauce

Black beans-I used my electric pressure cooker. I did 8 cups water, 2 and 1/2 cups dried beans (not soaked), some garlic, onion, oregano, cumin, etc. I did high pressure for 32 minutes, then natural pressure release for about 20 or so minutes.

Pico de gallo-I have a little food processor that's perfect for small batches of salsas. But you can always use a knife and cutting board! I chopped 3 roma tomatoes, 1 medium yellow onion, and about 1/2-1 cup cilantro. Then I poured in the juice from one lime. You can add a little sea salt as well.

Red pepper dip-From Terrell Mullins
Blend together:
1 cup sunflower seeds
1 cup cashews
1 red bell pepper
1 clove garlic
3 tsp. sea salt
2 limes juiced
2 cups distilled water