Black Bean Stew
A great tasting soup from my dear friend Kathy Allan.
1/2 large onion, diced
3 garlic cloves, diced
1/8 tsp red pepper
½ tsp cumin
½ tsp thyme
2 cans chicken broth
1 large can diced green chilies
14 oz diced tomatoes
28 oz black beans drained and rinsed
Rice, cooked
Cilantro
Sour Cream
Lemon Slices
Sauté the onion, garlic, and pepper in olive oil. Add and bring to a boil the herbs, broth and chilies. Add tomatoes and beans and simmer for 1 hour.
Serve over cooked rice with fresh cilantro, sour cream and lemon slices. Don’t skimp by forgoing the fresh lemon and cilantro.