(Note- This picture makes it look really tomato based. IT'S NOT!)Okay this recipe is absolutely DELICIOUS! I will make it again & again! I think I picked this recipe out of a baby magazine years ago. My daughter loves soups & beans, so I totally scored on this recipe for her. My son...well just the opposite. What do you expect? He's 2. Oh and another round of applause....I used my Kitchen Aid food processor....
LOVE IT!
LOVE IT!
Ingredients:
2 cans (16 oz each) black beans, undrained
1 cup reduced-sodium chicken broth
Nonstick cooking spray
1 small onion, chopped
1 teaspoon bottled minced garlic
1 jar (16 oz) of salsa. (I used only half the jar. You pick your spiciness. I did Mild!)
4 teaspn. lime juice (I substituted lemon instead)
2 teaspn. ground cumin
1/4 teaspn. of crushed red pepper ( I didn't have crushed, so instead I took a half of a red pepper and chopped it)
Directions:
Place 1 can beans with liquid and broth in blender or food processor; cover. Blend till smoothed. Coat large skillet with cooking spray. Heat over medium-high heat. Add onion, red pepper, & garlic. Cook for 4 to 5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, and cumin. Bring to boil. Reduce heat to low and cover.
Cook stirring occasionally, for 25 minutes. Served topped with yogurt, sour cream, cheese, &/or cilantro.
4 servings. 223 cal per serving, 0 total fat, 0 chol, 42g total carbo, 12 g protein, 10g fiber, and 5g sugar.
2 cans (16 oz each) black beans, undrained
1 cup reduced-sodium chicken broth
Nonstick cooking spray
1 small onion, chopped
1 teaspoon bottled minced garlic
1 jar (16 oz) of salsa. (I used only half the jar. You pick your spiciness. I did Mild!)
4 teaspn. lime juice (I substituted lemon instead)
2 teaspn. ground cumin
1/4 teaspn. of crushed red pepper ( I didn't have crushed, so instead I took a half of a red pepper and chopped it)
Directions:
Place 1 can beans with liquid and broth in blender or food processor; cover. Blend till smoothed. Coat large skillet with cooking spray. Heat over medium-high heat. Add onion, red pepper, & garlic. Cook for 4 to 5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, and cumin. Bring to boil. Reduce heat to low and cover.
Cook stirring occasionally, for 25 minutes. Served topped with yogurt, sour cream, cheese, &/or cilantro.
4 servings. 223 cal per serving, 0 total fat, 0 chol, 42g total carbo, 12 g protein, 10g fiber, and 5g sugar.
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