Smoky Black Beans
Recipe by: Paula Deen
Ingredients: Makes 8 to 10 serving
4 (15 ounce) cans black beans, drained and rinsed
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
1 (15 ounce) can chicken broth
1 cup chopped onion
1 teaspoon ground cumin
1 teaspoon ground coriader
1 teaspoon salt
Procedures:
In a large dutch oven, combine beans, diced tomatoes, chicken broth, onion, cumin, coriader, and salt. Bring to a boil over medium high heat. Reduce heat, and simmer, stirring occasionally, for 30 to 45 minutes or until mixture is thickened.
Recipe by: Paula Deen
Ingredients: Makes 8 to 10 serving
4 (15 ounce) cans black beans, drained and rinsed
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
1 (15 ounce) can chicken broth
1 cup chopped onion
1 teaspoon ground cumin
1 teaspoon ground coriader
1 teaspoon salt
Procedures:
In a large dutch oven, combine beans, diced tomatoes, chicken broth, onion, cumin, coriader, and salt. Bring to a boil over medium high heat. Reduce heat, and simmer, stirring occasionally, for 30 to 45 minutes or until mixture is thickened.
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