Ingredients:
* 16 ounces of canned black beans (drained and rinsed)
* 16 ounces of canned navy beans (drained and rinsed)
* 1 tsp. canola oil
* 1 cup onion, diced
* 2 cups of fat-free chicken broth (preferably low sodium)
* 6 ounces of canned tomato paste
* 4 ounces of green chilies, chopped
* 1 tsp cumin
* 16 ounces of canned black beans (drained and rinsed)
* 16 ounces of canned navy beans (drained and rinsed)
* 1 tsp. canola oil
* 1 cup onion, diced
* 2 cups of fat-free chicken broth (preferably low sodium)
* 6 ounces of canned tomato paste
* 4 ounces of green chilies, chopped
* 1 tsp cumin
Preparation:
Heat the canola oil in a large pot over med/high heat. Add the onions and cook for 5 minutes. Then, mix in the tomato paste, broth, chilies, cumin and beans. Bring the entire mixture to a boil, then reduce the heat to low and let it simmer for 10 to 15 minutes (stirring every few minutes). That’s it, enjoy!
Heat the canola oil in a large pot over med/high heat. Add the onions and cook for 5 minutes. Then, mix in the tomato paste, broth, chilies, cumin and beans. Bring the entire mixture to a boil, then reduce the heat to low and let it simmer for 10 to 15 minutes (stirring every few minutes). That’s it, enjoy!
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