Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Prep: 25 min., Cook: 40 min. The trick to this recipe is substituting canned black beans for dried beans and using pantry ingredients for big flavor.

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions; keep hot.

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  • 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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