Ingredients
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3 tablespoons olive oil
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1 small onion (finely chopped)
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3 garlic cloves (minced)
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1/2 red bell pepper (finely chopped)
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1/2 cup celery (chopped)
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2 (15 ounce) cans black beans
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2 (15 ounce) cans Mexican-style tomatoes
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1 cup water
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/4 cup sour cream
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1/2 green bell pepper (finely chopped)
Instructions
- Heat olive oil in a skillet.
- Add onion, bell peppers, celery,and garlic.
- Sauté until tender (about 5-6 minutes).
- Drain and rinse black beans.
- Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
- Stir in the salt, pepper, coriander and cumin.
- Simmer over a medium-low heat for 15 minutes, stirring occasionally.
- Place 1/2 of the pan contents into a blender and purée.
- Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
- Ladle into serving bowls and top each bowl with one TBS sour cream.