Prep 20 mins
Cook 30 mins
This is my DH's favorite. It's quick enough to put together for lunch. The recipe came from a friend on an message board. I often serve over white rice.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (14 1/2 ounce) cans chicken broth
- Heat oil in a 3-quart saucepan over medium heat.
- Saute onion and garlic about 5 minutes, until tender.
- Stir in oregano, thyme, cumin and cayenne.
- Cook 1 minute.
- Place 1 can of beans in a blender or food processor and puree until smooth; add chicken broth as needed to make a smooth puree.
- Add puree, remaining whole beans and remaining broth to saucepan.
- Bring to a boil, reduce heat and simmer uncovered for 20 to 30 minutes.
- Thicken with a cornstarch slurry if desired.
- Garnish as desired.
Very nice recipe and so easy to make. I liked the fact that half the beans were pureed and the rest left chunky - added more depth. I can see adding 'stuff' to th is to create endless variations...a bit of crumbled, cooked bacon, some sausage, a handful of hot peppers...