Black Bean Soup
1 tbsp. vegetable oil
1/2 onion, chopped
1 chopped red pepper
1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. oregano
2 cans (15 oz.) Black Beans (drain liquid from 1 can)
Black pepper to taste
In a large pot over medium heat, cook onion and pepper in hot oil for five minutes.
Stir in cumin, chili powder and oregano. Puree one can of beans (the can that was not drained) add to pot. Add remaining can of beans, the can that was drained. Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.
Food.com. Delicious scones. I made half of the recipe and it was plenty for us with leftovers.
2 1⁄4 cups all-purpose flour
2 tablespoons granulated sugar
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon salt
1⁄2 cup cold butter, cubed
1 cup old cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the cheese.
Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
With lightly floured hands, press the dough into a ball.
On a lightly floured surface, knead gently 10 times.
Pat out the dough into a 3/4-inch thick round.
Using a 2-1/2-inch floured cutter, cut out rounds.
Place on a ungreased baking sheet.
Gather up the scraps and repeat dough once; cut out more rounds.
Brush the tops of the scones with egg.
Bake in a 425 degree F oven for 12 to 15 minutes or until golden.
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