Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. pour oil into a large soup pot. add the bacon, ham, onion, garlic and celery. cook at high simmer until vegetables are soft, about 30 minutes. add beans, rice, seasonings, and broth to soup pot. bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours. let soup cool; put through the blender a little at a time, until smooth. return to soup pot; reheat on low about 45 minutes, adding wine and sherry. serve hot. note: a dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup. serve this with jalapeño cornbread to make a real texas-style meal.

Target recipe: before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream.