The trick to this recipe is substituting canned black beans for dried beans and using pantry ingredients for big flavor.
Southern Living SEPTEMBER 2005
Cook rice according to package directions; keep hot.
Rinse and drain 3 cans black beans. (Do not drain other 2 cans.)
Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally. Add salt to taste. Serve with hot cooked rice and desired toppings.
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