Garnish individual servings of soup with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, chopped red peppers and chopped cilantro.
Black Beans, A Bold Addition
Beans and peas, such as lentils, black beans, kidney beans and garbanzo beans (chickpeas), can be used to add color, flavor and texture to your favorite soup or salad.
When using canned beans, simply drain the beans, then rinse well before using as directed. Since brands of beans vary in firmness, experiment with different brands until you find one you like. Dried beans on the other hand require a soaking process to make them edible. Start by washing the beans to remove any outside dirt. To quick-soak the beans, cover beans with 3 to 4 inches of water then bring to a boil. Cook 2 min. then cover the pot and remove from heat. Let stand at room temperature 1 hour. Drain beans, discarding the water before using as directed. To soak the beans overnight, cover the beans with 3 to 4 inches of water then let stand at least 6 hours or overnight. Drain beans, then discard the water before using as directed.