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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The original recipe is a Rachel Ray recipe. I have modified it to suit my family's taste. Great if you are in a hurry and want something filling. If you can plan ahead, it is even better the next day. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
5 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
1 dried bay leaf |
4 (15 ounce) cans black beans, 3 of them rinsed and drained |
2 1/2 tablespoons ground cumin |
salt |
pepper |
2 tablespoons hot sauce |
4 cups chicken stock |
1 (15 ounce) can rotel tomatoes |
1 lime, juice of |
mexican blend cheese, shredded (optional) |
sour cream (optional) |
Directions:
1. Drain and rinse the 3 cans of beans.
2. To mash the 4th can I poured it into a bowl and mashed with a fork.
3. While they are draining, heat a soup pot on medium high heat. Add olive oil, onion, garlic, jalapeno and bay leaf. Saute for about 5 minutes.
4. Add drained beans.
5. Add the mashed beans.
6. Season with the cumin, salt and pepper and hot sauce. Add the chicken stock and rotel and bring to a high simmer.
7. Reduce heat and simmer for 30 minutes over low heat. Add the lime juice, remove the bay leaf.
8. To serve spoon into bowls and if desired, top with cheese and/or sour cream. This is also great served with Tostitos chips with a hint of lime.
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