Prep:15 minutes 30 minutes total 6 servings
1tbs olive or canola oil (I think I used either corn or vegetable)
1 medium chopped onion
2 cloves garlic, finely chopped
1 to 2 jalapenos (you can seed them if you want), finely chopped
2 cans (15 oz each) (I used a bag of dry black beans) black beans
1 can diced or fire roasted diced tomatoes
1 3/4C chicken broth (32oz carton or 14 oz can)
2tsp Cumin
2tbs chopped fresh cilantro
Sour cream or lime wedge-optional (we used both...we squeezed the lime int each of our bowls and it was so good!)
Directions:
1. Heat oil over medium heat. Add onion, garlic, & jalapenos; cook 3 to 4 minutes, stirring occasionally, until tender.
2. Stir in beans(if you used dry beans ya need to boil them till tender- I boiled them 20 minutes in b.soda then drained and rinsed then boiled in plain water till they were tender. I won't soak them overnight again b/c it didn't help soften them up), tomatoes, broth, & cumin. Reduce heat to medium low; cover & simmer 15 minutes. Remove from heat minutes. Remove from heat. Stir in cilantro. Top individual servings w/s. cream & serve with lime wedges.
Enjoy!
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