 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 small onion, chopped |
2 tablespoons olive oil |
2 cloves garlic, chopped |
3 cups chicken broth |
3 (15-ounce) cans black beans, rinsed and drained |
1 (10 1/2-ounce) can tomatoes and green chiles |
1 pound shredded barbecued beef |
2 tablespoons red wine vinegar |
toppings: sour cream, shredded monterey jack cheese, chopped fresh cilantro |
Directions:
1. Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; stir in garlic, and sauté 1 minute. Stir in broth, beans, and tomatoes and green chiles; reduce heat, and simmer, stirring often, 15 minutes.
2. Process 1 cup bean mixture in a food processor until smooth. Return bean puree to Dutch oven; add beef, and simmer 10 minutes. Stir in vinegar. Serve with desired toppings.
|
|