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Soups and Stews | |
| 1 teaspoon vegetable oil 1 tablespoon bottled minced garlic 2 cups water 1/2 teaspoon chipotle chile powder 3 (15-ounce) cans black beans, rinsed and drained 1 (8-ounce) bottle salsa 1 tablespoon fresh lime juice 1/2 cup chopped fresh cilantro 1/2 cup (2 ounces) shredded Monterey Jack cheese | |
| Heat oil in a large saucepan over medium-high heat. Add garlic; saut� 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute. Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese. | |
Unrated | |
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