Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
2 teaspoons chile powder
1 teaspoon ground cumin
½ teaspoon crushed red pepper
2 cans (15 to 19 ounces each) black beans, rinsed, drained
2 cans water
1 can (14 ½ ounces) chicken broth
¼ cup chopped fresh cilantro
Lime wedges
Directions
In 3-quart, heat oil over medium heat. Add onion. Cook, stirring occasionally, until tender. Stir in garlic, chile powder, cumin and crushed red pepper. Cook for 30 seconds. Stir in beans, water and broth. Bring to a boil over high heat. Reduce heat. Simmer for 15 minutes. Spoon one-fourth of mixture into blender. Cover, with center part of cover removed to let steam escape. Puree until smooth. Pour puree into bowl. Repeat with remaining mixture. Sprinkle with cilantro and serve with lime.
Makes 6 servings.