 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Ingredients:
2 can(s) 15 oz undrained low-sodium black beans |
1 teaspoon(s) cumin |
1 can(s) diced tomatoes |
1 teaspoon(s) dried oregano |
1/4 cup(s) dry sherry |
1 large, finely chopped onion |
1 medium chopped green bell pepper |
3 clove(s) minced garlic |
1 tablespoon(s) olive oil |
1 tablespoon(s) tomato paste |
2 cup(s) vegetable broth |
Directions:
1. Heat oil in Dutch oven on medium heat. Add onion, bell pepper, and garlic. Cook and stir 5 minutes or until tender. Meanwhile, puree 1 can black beans with vegetable broth. To the pot, add cumin and oregano. Cook 1 minute. Add tomato paste; cook 1 munute. Stir in bean puree and the other can undrained beans. Bring to boil on high; reduce heat to low. Partially cover pot and simmer 10 minutes; stir often. Stir in sherry, if desired. Ladle into bowls, garnish with diced tomatoes.
|
|