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Ingredients
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2
cans black beans
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1/2
yellow onion (diced) or 1 shallot
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3
cloves garlic (minced)
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1 teaspoon
cumin
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1 teaspoon
dried oregano
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1 teaspoon
hot smoky paprika
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1/2 teaspoon
ground coriander
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1
bay leaf
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3/4 cup
homemade or low sodium chicken broth
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1 tablespoon
bacon fat or olive oil
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1/2 cup
non fat Greek yogurt
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salt and pepper
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fresh cilantro and red onion for serving
Directions
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In a saute pan, heat the bacon fat or olive oil over medium heat. Add onions and garlic. Let cook for 4-5 minutes, until fragrant and soft. Add a dash of salt and pepper.
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Add the black beans, all spices and some more salt and pepper to the pan. Let cook for about 5 minutes.
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Next, add in about 1/2 the chicken broth and let it cook down until it is almost all absorbed. Add the rest of the broth and let it cook until only a few tablespoons of liquid are left. Turn off the heat.
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Mix the beans with an immersion blender until smooth. Stir in Greek yogurt and serve with fresh cilantro, red onion and tortilla chips.
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