From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 1 can (16 ounces) tomato paste
  • 6 cans (15 ounces each) black beans, rinsed and drained
  • 4 cans (14-1/2 ounces each) beef broth
  • 3 beef bouillon cubes
  • 1 teaspoon paprika
  • dash cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 3/4 teaspoon white pepper
  • 1/2 bunch fresh cilantro, chopped
  • 2 fresh jalapenos, seeded and sliced
  • 1 bunch green onions, chopped

  • sour cream
  • chopped fresh cilantro


    Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, and pepper in a large saucepan.  Bring to a boil, reduce heat, and simmer 15 minutes.  Add cilantro, jalapenos, and green onions.  Simmer 2 minutes more.  Transfer to a food processor and process in batches until smooth.  Reheat.  Garnish each serving with sour cream and cilantro.

    SERVES: 8 - 10


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