Mrs. Renfro’s Black Bean Salsa

For dinner tonight Bryan and I did his favorite eggs, spinach and cheese combo – only this time, we had Mrs. Renfro’s Black Bean Salsa to add to the mix. Its really sweet, maybe even a tad too sweet. It definitely doesn’t have that spicy kick I like salsas to have.

I don’t know that I would choose to put it on eggs again or even eat it with tortilla chips (unless I had some Tapatio to pour in it) but I could see it going well in a recipe or as a marinade.

As far as ingredients go, its pretty natural. It contains tomatoes, water, black beans, onions, green chile peppers, sweet green peppers, distilled vinegar, jalapeno peppers, corn starch (eck), salt, garlic, spices, and cilantro.

Here’s the Black Bean Soup Recipe (modified by me to make it vegetarian):

Ingredients:

• 1 cup cooked tofu (used to say pork or chicken)
• 1 jar Mrs. Renfro’s Black Bean Salsa (16 oz)
• 1 can veggie broth (approx. 14 oz) ( used to call for 1/2 chicken, 1/2 beef broth)

Instructions:

Add 1 cup Cooked, tofu to 1 jar (16 oz) Mrs. Renfro’s Black Bean Salsa. Add 1 can (approx. 14 oz) veggie broth. Bring to simmer. Garnish with Grated Cheese and Sliced Avocado. Serve with warm tortillas.

Tagged as: avocado, black bean, black bean salsa, cheese, dinner, eat, eggs, food, health, marinade, Mrs. Renfro's, natural, nutrition, organic, raw, recipe, salsa, soup, spinach, Tapatio, tofu, vegan, vegetarian