Black Beans

Yield: 25 servings

Portion: 8 oz.

(1 lb., 8 oz.) Sausage Pork

1/4 cup Wesson Cottonseed Oil

2 cups onions, chopped

1 cup celery, chopped

2 tbsp garlic, chopped

1 can (108 oz.) Ranch Style Black Beans, drained and rinsed

1 can (49 1/2 oz.) Chicken broth

2 cans (28 oz.) Ro-tel Diced Tomatoes & Rosarita Diced Green Chiles, undrained.

Method: In stockpot, heat oil. Cook sausage, onions, celery, and garlic until sausage is no longer pink. In food processor, puree half of the beans with 1 cup broth. To stockpot, add pureed beans, remaining whole beans, remaining broth, and tomatoes; blend well. Bring to a boil. Reduce heat; simmer 30 minutes or until heated through. To serve, portion 8 oz. in serving bowl. Garnish, as desired.

For Range Top: Empty contents into heavy saucepan. Place over low heat. Stir occasionally until hot.

For Oven: Empty contents into half-size steam table pan. Bake, covered, in preheated 400°F oven 35 minutes until thoroughly heated.

For Steamer: Empty contents into half-size steam table pan. Cover tightly with plastic wrap. Cut slits to vent. Place in steamer compartment. Follow equipment directions for steaming.

Serving Suggestion: Ranch Style Black Beans provide premium quality with whole plump beans...a Southwestern favorite. Try this recipe for menu variety.