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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Collard greens can be added as well to make a bit more interesting. Sausage can be beef or turkey. Ham, turkey ham can also substitute. Firm tofu cubed can replace meat to be a meatless entree. * Great pairing with wild rice. Lundberg rices are my personal preference. Ingredients:
1 tbsp olive oil |
1 medium onion,sliced thinly |
4 cloves garlic |
1 cup black beans |
16 oz. red beans |
1/2 tsp red pepper flakes |
1 tsp ground cumin |
14 1/2 oz. vegetable broth |
10 oz. canned tomatoes with green chiles |
11 oz canned yellow corn, drained |
7 oz beef sausage |
2 med. zucchini, thin sliced |
Directions:
1. Coat bottom of a large stockpot with olive oil.
2. Add onions and garlic and cook stirring frequently, until onions are soft and carmelized, about 5 minutes.
3. Place 1/3 of the beans in a blender: add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
4. Place a second 1/3 on beans and broth in blender and puree until smooth;add to stockpot.
5. Take the last 1/3 of beans, sausage, tomatoes and chiles, and corn into stockpot.Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.
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