3 15oz Cans Black Beans, rinsed and drained, divided 3 Celery Ribs with leaves, chopped 1 Large Onion, Chopped 1 Med Sweet Red Pepper, Chopped 1 Jalepeño Pepper, seeded and chopped 2 Tbs Olive Oil 4 Cloves Garlic, Minced 2 14 1/2oz Cans Reduced Sodium Chicken or Vegetable Broth
1 14 1/2oz Can Diced Tomatoes with Green Pepper and Onions 3 tsp Ground Cumin 1 1/2 tsb Ground Coriander 1 tsp Louisiana Style Hot Sauce 1/4 tsp Pepper 1 Bay Leaf 1/2 Cup Reduced Fat Sour Cream 1/4 Cup Chopped Green Onions (Scallions)
Recipe Steps
1.
In a small bowl, mash one can black beans; set aside.
2.
In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender.
3.
Add garlic; cook 1 minute longer.
4.
Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans.
5.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
6.
Discard bay leaf.
7.
Stir in lime juice.
8.
Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
