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Quick Black Bean Stew

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
6 servings
Lunch
Quick Black Bean Stew
Ingredients
  • 2 (15 ounce) cans black beans, partially drained
  • 1 (15 ounce) can diced tomatoes with green chile peppers, drained
  • 2 (15 ounce) cans chicken broth, divided
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (15 ounce) can black beans, partially drained
  • 3 cups hot cooked rice
  • 6 tablespoons sour cream, for topping
Instructions
1
Combine 2 cans of black beans, 1 can of diced tomatoes with green chile peppers, 1 cup of chicken broth, a pinch of cumin, some salt, a few grinds of black pepper, and a dash of cayenne pepper in a blender. Blend the mixture until it's well combined and smooth; pour it into a saucepan.
2
Next, add the remaining 1 cup of chicken broth and another can of black beans to the saucepan. Place it over medium heat, allowing the mixture to come to a gentle simmer. Let it cook for 15 minutes.
3
Meanwhile, divide 1/2 cup of hot cooked rice among six bowls. Spoon the soup over each serving of rice, followed by a dollop of 1 tablespoon sour cream on top.