2 T canola oil

1 medium onion, chopped

1 T cumin

1/4 t red pepper flakes

4 cloves garlic, minced

3 (16 oz) cans black beans, undrained

1 can (14.5 oz) reduced sodium chicken broth

16 oz jar hot salsa 

2 T lime juice

Heat canola oil over medium heat in a large sauce pan. Cook onion until tender. Add in spices, and saute until fragrant. Add in garlic and saute for one additional minutes. Remove from heat. 

In a blender or food processor, puree two cans of the beans, with liquid.  Stir into saucepan.  Stir in remaining beans, salsa, broth, and lime juice.  Heat mixture to a boil over medium to medium high heat, stirring frequently.  Reduce heat to low, and simmer 30 minutes.  Adjust seasonings to taste if desired.

Printed from A Bitchin' Kitchen