Black Bean Chowder

Name: Black Bean Chowder
Ingredients: 1 cup black beans, dried; 1 tablespoon olive oil; 1 cup red onion, diced; 1 1/2 tablespoons garlic, minced; 1 cup celery, diced; 1 cup red pepper, diced; 1 (6 ounce) ham steaks, trimmed and diced; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon thyme; 1/2 teaspoon oregano; 4 cups water; 3 envelopes oxo low-sodium instant chicken bouillon granules (makes 2.25 c bouillon); 1 cup old el peso chunky salsa; 1 ounce cheddar cheese, shredded; 1/2 cup low-fat sour cream

16 ingredients

8 steps

Ingredients

1 cup black beans, dried
1 tablespoon olive oil
1 cup red onion, diced
1 1/2 tablespoons garlic, minced
1 cup celery, diced
1 cup red pepper, diced
1 (6 ounce) ham steaks, trimmed and diced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon thyme
1/2 teaspoon oregano
4 cups water
3 envelopes oxo low-sodium instant chicken bouillon granules (makes 2.25 c bouillon)
1 cup old el peso chunky salsa
1 ounce cheddar cheese, shredded
1/2 cup low-fat sour cream

Directions

1

Soak the black beans for several hours or overnight.
2

Saute red onion, garlic, celery, and red pepper in olive oil until tender.
3

Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
4

Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
5

Add more water if necessary.
6

Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
7

Makes 4 servings of 1-1/4 cups.
8

Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.