Bean & Tomato Bowl (Print Version)
# Ingredients:
01 -
1/2 teaspoon chili powder.
02 -
2 cloves garlic, minced.
03 -
1/2 teaspoon ground coriander.
04 -
1 small yellow onion, diced.
05 -
2 (15 oz) cans of black beans with liquid.
06 -
1 teaspoon ground cumin.
07 -
2 tablespoons olive oil.
08 -
1 cup of chicken or vegetable broth.
09 -
1/2 teaspoon kosher salt.
10 -
1 (14.5 oz) can of fire-roasted tomatoes.
11 -
Extras for garnish: pickled onions, lime, tortilla chips, sour cream, jalapeños, cilantro.
# Instructions:
01 -
Heat oil in a pan, toss in garlic and let it sizzle. Add onion, cooking about 3 minutes until softened.
02 -
Mix in coriander, cumin, and chili powder. Let it cook for half a minute to bring out the aroma.
03 -
Pour in beans, broth, and tomatoes. Get it boiling, then bring the heat down and let it gently cook for a short bit.
04 -
For a creamy texture, blend it fully or just partially. Keep it chunky if you prefer.
05 -
Spoon into bowls and add your choice of toppings.
# Notes:
01 -
Stays fresh in the fridge for 3 days.
02 -
Freezes well for up to 3 months.
03 -
Can leave it chunky or smooth it out.