Ingredients
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1 cup black beans, dried
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1 tablespoon olive oil
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1 cup red onion, diced
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1 1/2 tablespoons garlic, minced
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1 cup celery, diced
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1 cup red pepper, diced
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1 teaspoon cumin
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1 teaspoon coriander
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1/2 teaspoon thyme
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1/2 teaspoon oregano
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4 cups water
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1 cup old el peso chunky salsa
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1 ounce cheddar cheese, shredded
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1/2 cup low-fat sour cream
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3 envelopes oxo low-sodium instant chicken bouillon granules (makes 2.25 c bouillon)
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1 (6 ounce) ham steaks, trimmed and diced
Instructions
- Soak the black beans for several hours or overnight.
- Saute red onion, garlic, celery, and red pepper in olive oil until tender.
- Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
- Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
- Add more water if necessary.
- Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
- Makes 4 servings of 1-1/4 cups.
- Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.