Ingredients (use vegan versions):

• 1 can black beans rinsed
• 1 can tomato sauce flavored garlic and oregano flavored
• Half of yellow onion
• water (or veggie broth)
• spices to taste: garlic, cumin, thyme, sea salt, fresh ground pepper

Directions:

Toast herbs in a skillet till warmed through add
onion and a little oil to pan. Cook to desire.
Set aside Next add a little water or broth to
your beans. Stir well. Add tomato sauce and
onion/spice mixture. Heat on medium heat to help
soften beans a little. Talk out about half (or
more or less depending on the texture you like)
and put in a blender. I used liquefy and got a
very velvety texture. After blended add back to
pot and continue cooking a little longer.

**Adding some guacamole as well as some soy
cheese sometimes can be nice touch. I usually
eat this with whole wheat pita toasts or
crackers. (Just whole wheat vegan pita bread cut up
and toasted in oven with lots of herbs and
olive oil.)

I never measure much of anything when I cook,
just not my philosophy. If you unsure you can
add herbs once you have began cooking the
beans. The ol’ try and taste method.

Serves: 4 – 7

Preparation time: 20-30

Tags: Cheese, Soup, Toast, Tomato, Vegan