
- 1 TB. canola or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 to 2 jalapenos chiles, seeded, finely chopped
- 2 cans (14.5 oz) black beans, rinsed and drained
- 1 can (14.5 oz) Muir Glen brand fire roasted diced tomatoes, undrained
- 1 (14.5 oz) can chicken broth
- 2 tsp. ground cumin
- 2 TB. fresh cilantro
- Reduced fat sour cream as a garnish on top (optional)
In a large saucepan, heat oil over medium heat and add onion, garlic and chiles. Cook it for about 3 minutes or so stirring, until tender.Stir in the beans, tomatoes, the broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and let it simmer for 15 minutes. Remove from heat. You can either use a potato masher or a hand blender and mix to your desired consistency. I like to puree it until its smooth, otherwise you can make it chunkier, or you can leave it like it is! Once you get the desired consistency, you can stir in the fresh cilantro and top with sour cream if you like!Makes 6 servings: 240 calories, 3 fat, and 14 fiberI usually serve it with a salad, and fresh bread to make it a full meal. It’s so easy, anyone can make this!
Yum! I love black beans! Around here in Chicagoland I’ve noticed a huge pinto-bean fanbase, but I’m sticking close to my black bean roots.
I hate cilantro and coincedentally just saw somebody’s comment about it on 101cookbooks today. I didn’t believe them so I googled and they were right! The dislike for cilantro is hereditary and I know my dad hates it. We both think it tastes like dirty dishwater. Pretty interesting stuff. haha