Ingredients
2 cans (16 oz) black beans, undrained
1 cup reduced-sodium chicken stock
1 small onion, chopped
1 tsp minced garlic
1 (16 oz) jar salsa, thick & chunky
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper, optional
1/3 cup plain yogurt, optional
fresh cilantro leaves, optional
Place 1 can beans with liquid and broth in blender or food processor, cover. Blend until smooth.
Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to boil. Reduce heat to low; cover.
Cook, stirring occasionally, for 25-30 minutes. Serve topped with yogurt. Garnish with cilantro.
