Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.

Ingredients Edit

Directions Edit

  1. Boil black beans in water for 2 minutes then remove from heat.
  2. Let soak in cooking water for 1 hour.
  3. Sauté celery, onion and bell pepper in oil until slightly tender.
  4. Then in bean soup add salt, cilantro and sautéed vegetables.
  5. Cover and simmer for 3 hours.
  6. Slightly mash some beans and stir.
  7. In frying pan warm up tortillas on both sides until they are bendable.
  8. Put a tortilla in bowl then ladle black bean soup on top of the tortilla.

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