Submitted by Colette Fleming

1 teaspoon olive oil

3/4 cup frozen chopped onions

2 cans (15 ounces each) black beans

1 can (14 1/2 ounces) diced tomatoes

1 can (14 1/2 ounces) corn kernels, drained

1 can (14 1/2 ounces) chicken broth

1 can diced green chilies

3 bay leaves

2 cloves fresh minced garlic

1 teaspoon dried thyme

1 teaspoon balsamic vinegar ( I used 1 Tablespoon after I tasted)

1/2 teaspoon ground cumin ( I used 1 Tsp)


Heat the oil in a Dutch oven or soup pot over medium heat. Add the onions and cook until slightly brown, stirring occasionally.

Meanwhile, pour 1 can of beans and their liquid into a bowl. Using the back of a spoon or a potato masher, mash the beans until they are broken up and pasty.

Raise the heat under the pot to high and add the chicken broth, mashed beans, can of whole beans and its liquid. Stir well. Add the drained corn, tomatoes and remaining ingredients. Cover the pot and bring to a boil.

Reduce the heat to low and simmer 10 minutes, stirring often to prevent sticking.

Serve with crushed tortilla chips, shredded cheese and sour cream.

— “Desperation Dinners!” by Beverly Mills and Alicia Ross


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