Ingredients
- 2 (15 ounce) cans black beans, drained and rinsed (you can also use pinto beans if you prefer them)
- 1 medium onion, diced fine
- 1-2 tablespoons garlic, minced (I add 2, but you can add less if you are not a garlic fan)
- 1 (4 ounce) can green chilies
- 3 tablespoons medium heat salsa (don't use a chunky salsa; also if you aren't a spice fan, use a mild salsa)
- 1/4-1/2 cup chicken broth
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, minced fine
- Salt and pepper
- 1 tablespoon olive oil
How to Make
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Step 1: Vegetables -- In a large saute pan, add the olive oil and saute the onion and garlic on medium heat for 4-5 minutes. You want them to sweat, not brown.
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Step 2: Add the rest of the ingredients, except the broth and stir well to combine. Continue on medium low heat.
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Step 3: Simmer ... Add a little of the broth and continue cook on medium low heat. Take a fork and mash/smash up some of the beans as they simmer. Check for any additional seasoning. Add a little more broth if the beans get too dry. They can stay on the stove up to 30 minutes.
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Step 4: Serve ... Right before serving, add in the cilantro, mix, and transfer to a serving bowl. ENJOY!
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