Prep 2 mins
Cook 7 mins
Delicious and amazingly fast black bean soup. I came up with this one by virtue of not having very much to work with one night in college. Many recipes call for sherry, but I think the citrus vodka adds a little more Southwestern "zing." To spice it up even more, cook with 1/2 a finely chopped serrano pepper. Great served over rice and topped with cheddar and sour cream!
- 1 (15 ounce) can black beans
- 3 tablespoons pace medium chunky salsa
- 1 tablespoon sour cream
- 1 teaspoon salt
- 1 -2 teaspoon skyy citrus vodka
- 1 teaspoon lemon juice
- Over medium heat, stir together beans, salsa, sour cream and salt.
- Bring to low boil.
- Add vodka and lemon juice.
- Cover and simmer for 3-5 minutes.
I just made this for a quick lunch, and it turned out fine, but warning: don't add the salt unless you are using low-sodium black beans. I didn't add any salt and the taste was quite salty. Test first, before you season!
The recipe calls for 1 tsp. of salt. I am not sure how that got there! Perhaps something was lost in translation, but the recipe is supposed to call for a dash of salt (and even that is optional). It might taste OK with a whole teaspoon, but I wouldn't know because I rarely use any salt.