Ingredients
12
12 servings
- •4 cups dry black beans
- •1 tablespoon cooking oil
- •1 cup diced onion
- •2 cloves garlic, minced
- •1 cup chopped green chiles
- •1.5 tablespoons chili powder
- •1 teaspoon ground cumin
- •1 (6 ounce) can tomato paste
- •0.25 cup chicken broth
- •1 tablespoon cider vinegar
- •salt to taste
Instructions
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
- Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
- Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.
Nutritional Facts
Per 12 servings
- Calories: 255
- Carbohydrate: 46g
- Fat: 2g
- Fiber: 11g
- Protein: 15g
- Sugar: 4g
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