Lone Star Steakhouse Black Bean Soup
- 2 (15 oz.) can black beans
- 1/4 c. red onion, diced
- 2 t. chopped pickled jalapeno peppers
- 1 t. sugar
- 1 t. wine vinegar
- 2 cloves garlic, minced
- 1/4 t. salt
- 1/4 t. cayenne pepper
- 1/2 t. chili powder
Pour the canned beans, along with the liquid, into a medium saucepan. Add the remaining ingredients. Stir.
Bring the soup to a boil, then reduce the heat to low. Simmer covered for about 1 hour. Add water if needed.
Garnish with red onions, jalapeno slices, and sour cream.
NOTE: I usually double or triple this recipe.