Black Bean Soup
4 cans no-salt added Organic Black Beans
1 can no-salt added Organic Sweet Corn
1 can Original Ro-tel Chilies and Tomatoes
4 cups chicken broth
3/4 cup diced carrots
3/4 cup diced onion
1/2 cup diced celery
Saute diced carrots, onions and celery in a little butter.
Add canned beans, sweet corn, Ro-tel and chicken broth.
Add salt and pepper to taste.
Add bay leaves.
Simmer for two hours. Serve with cornbread.
1 cup stone ground yellow cornmeal
1 cup unbleached flour
1 tsp salt
1 Tbsp raw sugar
4 tsp baking powder
1 cup milk or half and half
1/3 cup vegetable oil
Butter a #10 cast iron skillet. Combine dry ingredients in large bowl. In a separate bowl beat egg and add oil and milk. Add liquid to dry ingredients and stir well. Pour batter in buttered skillet. Drizzle honey on top of batter. Bake in 425° oven for twenty minutes.