This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

Quick Mexican bean soup
 
6-8 cups leftover cholent
2 cups water
1/4 olive oil
1 cup dry red wine
3 cups canned crushed tomatoes
1 tablespoon cumin
1 tablespoon oregano
5-6 bay leaves, or 1 teaspoon ground
Good pinch red crushed pepper
Optional: minced garlic, minced cilantro
 
Bring all ingredients to a boil in a heavy pot. Reduce the temperature to medium, and cook, covered, 15 minutes. Adjust consistency and seasonings.

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