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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is my DH's favorite. It's quick enough to put together for lunch. The recipe came from a friend on an message board. I often serve over white rice. Ingredients:
1 tablespoon olive oil |
1 medium yellow onion, chopped |
2 cloves garlic, minced |
1 teaspoon oregano |
1/2 teaspoon thyme |
1/2 teaspoon cumin |
1/4 teaspoon cayenne |
2 (15 ounce) cans black beans, rinsed and drained |
2 (14 1/2 ounce) cans chicken broth |
Directions:
1. Heat oil in a 3-quart saucepan over medium heat.
2. Saute onion and garlic about 5 minutes, until tender.
3. Stir in oregano, thyme, cumin and cayenne.
4. Cook 1 minute.
5. Place 1 can of beans in a blender or food processor and puree until smooth; add chicken broth as needed to make a smooth puree.
6. Add puree, remaining whole beans and remaining broth to saucepan.
7. Bring to a boil, reduce heat and simmer uncovered for 20 to 30 minutes.
8. Thicken with a cornstarch slurry if desired.
9. Garnish as desired.
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