Ground beef | 1/2 Pound | |
Onion | 1 Cup (16 tbs) , chopped finely | |
Serrano pepper | 1 , diced (ribs and seeds removed) | |
Garlic clove | 3 , diced | |
Tomatoes | 2 , chopped | |
Cooked black beans | 1 Cup (16 tbs) | |
Cooked kidney beans | 1 Cup (16 tbs) | |
Cooked cranberry beans | 1 Cup (16 tbs) | |
Salt | 1 Teaspoon | |
Pepper | 1/4 Teaspoon | |
Ginger | 1/4 Teaspoon | |
Chili powder | 1 Teaspoon | |
Sweet paprika | 1 Teaspoon | |
Tomato paste | 2 Tablespoon | |
Balsamic vinegar | 2 Tablespoon | |
Vegetable stock | 3 Cup (48 tbs) (beef or chicken would work) | |
Honey | 1 Tablespoon | |
Butter | 1 Teaspoon |
MAKING
1. Heat soup pot and add beef. Break up and cook for a few minutes.
2. Add onion and serrano pepper, and cook for 5 minutes over medium heat, stirring occasionally.
3. Add garlic, tomato paste, balsamic vinegar, and tomato. Cook for 2 minutes.
4. Add beans, seasonings, stock, and honey. Bring to a boil, reduce to a simmer and cook for 30-60 minutes, stirring occasionally. Remove from heat and stir in butter.
5. Taste and adjust seasonings if needed.
SERVING
6. Serve with your favorite cornbread.
Serving size
Calories 248Calories from Fat 102
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 853 mg35.54%
Total Carbohydrates 26 g8.7%
Dietary Fiber 8 g32%
Sugars 5 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet