Black Bean Chowder

• 1 cup black beans, dried
• 1 tablespoon olive oil
• 1 cup red onion, diced
• 1 1/2 tablespoons garlic, minced
• 1 cup celery, diced
• 1 cup red pepper, diced
• 1 (6 ounce) ham steaks, trimmed and diced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 4 cups water
• 3 envelopes oxo low-sodium instant chicken bouillon granules (makes 2.25 c bouillon)
• 1 cup old el peso chunky salsa
• 1 ounce cheddar cheese, shredded
• 1/2 cup low-fat sour cream

1. Soak the black beans for several hours or overnight.
2. Saute red onion, garlic, celery, and red pepper in olive oil until tender.
3. Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
4. Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
5. Add more water if necessary.
6. Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
7. Makes 4 servings of 1-1/4 cups.
8. Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.

black beans, olive oil, red onion, garlic, celery, red pepper, ham steaks, cumin, coriander, thyme, oregano, water, bouillon, chunky salsa, cheddar cheese, lowfat sour cream

Taken from www.food.com/recipe/black-bean-chowder-39132 (may not work)