2 cans black beans, rinsed and drained
1 can Rotel
½ tbsp. olive oil
½ medium onion, diced
½ tbsp. cumin
1 can chicken broth
1 tsp. worcestershire sauce
salt to taste
shredded cheddar and sour cream for garnish
1. Add oil to a large pot. Once hot, add onions and sauté until translucent. Add seasonings and chicken broth. Bring to a simmer.
2. Add beans and Rotel. Using an immersion blender, blend beans until half of them are well blended. Once boiling, cover and simmer for 15 minutes. Season with salt to taste.
(adapted from Lauren's recipe)
