That would be great, Linda. I was only using what I had on hand, but tonight I will probably mix with rice and add some Caribbean hot sauce. I have ALOT, so I can try something new every day for the next week :-)

We eat a pound or two of pintos every week. I rinse them till the water is clean, boil them for a minute, let them soak an hour or two, then pressure cook them for seven minutes in the soaking water and let the pressure release on its own. We season them in many ways after they are cooked. At least with pintos, cooking them in the soaking water results in a nice, thick deep brown saucy liquid that we use when we season the beans..or make soup...or mash, or whatever we do with them. For soup, I add chicken broth and other vegetables. I wouldn't dream of throwing out the soaking liquid...and we do not have a gas problem here. We've been cooking them this way for about three years now. I understand many people have problems with the gas, and I'm very glad we don't. We have always eaten a variety of beans ~ in chili, salads, soups, etc. ~ admittedly, we've gotten kind of hung up on pintos and black beans in the last couple years, but boy, they're good! And versatile. I think the old song about musical fruit has it all wrong! The more you eat, the LESS you toot!

If you do a Google search for - Top Secret Recipes - Black Bean Soup - you will find recipes for: -TGIF Black Bean Soup -Panera Bread Black Bean Soup Recipe -Lone Star Black Bean Soup Recipe -Chili's Black Bean Soup Does it happen to be one of those recipes??? -Grainlady

I don't have a "recipe"....but I cook black beans with a chopped small onion...1 pound of beans and a quart of chicken broth and enough extra water to cover...until the beans are soft....very soft and falling apart. Keep adding a little water as it is absorbed. Puree the beans, adjust seasonings, add about 1/2 cup of cocktail sherry....and serve topped with a dollop of sour cream. I know some add fennel and garlic but I prefer it without. Linda C