Categories: Beans, December2011, Healthy, Soups

Ingredients

• 1 tablespoon(s) vegetable oil
• 1 medium onion, chopped
• 2 clove(s) (garlic) finely chopped
• 2 teaspoon(s) chili powder
• 1 teaspoon(s) ground cumin
• 1/4 teaspoon(s) crushed red peper
• 2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
• 2 cup(s) water
• 1 can(s) (14 1/2 ounces) chicken broth
• 1/4 cup(s) coarsely chopped fresh cilantro
• Lime wedges

Directions

1. 1) In 3-quart saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until tender, 5 to 8 minutes. Stir in garlic, chili powder, cumin, and crushed red pepper; cook 30 seconds. Stir in beans, water, and broth; heat to boiling over high heat. Reduce heat and simmer 15 minutes.

2. 2) Spoon one-third of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture. Sprinkle with cilantro and serve with wedges of lime. Makes about 6 2⁄3 cups or 6 first-course servings.

Email to a friend | Print this recipe | Back