Epiphany Recipes: Margaret's Black Beans & Rice Soup

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

Our staff fondly remembers Margaret Gales, a past Epiphany cook for 30 years, when they enjoy her soup.

Margaret's Black Beans & Rice Soup

Ingredients

• 1 box Zatarain Black Beans & Rice
• 4 cans black beans w/liquids
• 3 Tablespoons olive oil
• 3 cloves garlic, pressed
• 1 onion chopped
• 4 cups water
• 1/2 teaspoon black pepper

Directions

1. Saute onions and garlic in olive oil until opaque.
2. Add remaining ingredients.
3. Cook for 1/2 hour- 1hour or until rice is fluffy.
4. If too thick, thin with a small can of chicken broth or water.
5. Ladle a bowl and top with sour cream or shredded cheese.

Karen's Note: Add Eckrich's Light Chorizo flavored Smoked Sausage chunks for a hearty meal.

About the cook:

Karen Portelli  is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.