- 2 cans (15.5 oz.) black beans, undrained
- 2 tablespoons olive oil
- 2 tablespoons red wine
- 2 tablespoons recaito
- 2 bay leaves
- 2 packets Sazón
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 teaspoon white vinegar
- 1 teaspoon cumin
- 1 cup water
- sliced scallions for garnish
- dollop of sour cream (optional)
Combine all ingredients, except onion (and sour cream) in a saucepan.
Bring to a boil, lower heat and simmer uncovered until the mixture reaches the desired consistency. about 15 minutes or so.
Discard bay leaves. Garnish with onion (and sour cream if desired).
While the soup was cooking I canned 8 more jars of jalapenos (and my plants are still blooming!!!)