From Delicious Living May 2010
Great with cornbread muffins
1 tsp. olive oil
1 medium red or green bell pepper, chopped
2 tsp. chopped garlic
1 14 ounce can chopped tomatoes with juice
1 4 ounce can chopped green chilies
1 cup frozen corn kernels
1 T. dried thyme
1 T. ground cumin
2 c. vegetable or chicken broth
4 16 ounce cans black beans rinsed and drained
In large pot over medium heat, combine oil, bell pepper, and garlic. Saute for a few minutes until tender. (don't let garlic brown)
Add remaining ingredients and bring to boil. Reduce heat and simmer 10 minutes. Puree 2 cups of the mixture in a blender and return to pot. Taste and adjust seasoning with salt and more spices. Heat through and serve.
The first batch of blessing bags have been completed. Here are the last of them. Next challenge is to make 25 more in a Christmas...
*If you wish to share this pattern with others, please send them the link rather than copying and pasting the pattern. One of my k...
I bought some red netting the other day to try making a different crocheted pot scrubber. I was talking to a friend of mine about a scrubbe...
A friend of mine showed me some rugs she had woven with a loom and recycled t-shirts. I loved the idea, but don't have room to use a l...