Yield: 4 servings
Measure out ¼ cup black beans; set aside for garnish. In a food processor or blender, process beans with broth, water, onion, garlic, cumin and oregano until smooth. Taste for seasoning, since some bouillons are salty and others are not. Add salt and pepper, if desired.
Pour mixture into a saucepan. Bring to boil, reduce heat and simmer, uncovered, for 15 minutes, stirring often. Ladle mixture into serving bowls. Garnish with black beans, green pepper, and sour cream. Serve at once.
This article and recipes by Edie Low first appeared in the March 1994 issue of Our State.
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
