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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005. Ingredients:
2 teaspoons olive oil |
1 medium onion, chopped |
3 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
3 cups canned black beans, rinsed and drained, divided |
3 cups low sodium chicken broth |
2 tomatoes, chopped |
1/2 cup onion, chopped (optional) |
1/2 cup monterey jack cheese (optional) |
Directions:
1. Heat oil in large saucepan over medium heat. Saute onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and pepper; cook one minute longer. Place half of beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree and remaning whole beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes, and if desired, onion and shredded cheese.
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