2 cans (16 oz each) black beans, undrained
1 C. chicken or vegetable broth
1 tsp oil
1 small onion chopped
1 tsp minced garlic
1 can (14 oz) diced tomatoes with chiles
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper (optional)
1/2 to 1 C. cooked brown rice
Place 1 can beans with liquid and broth in blender or food processor. Blend until smooth. Heat oil in saucepan over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, tomatoes, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.
Cook stirring occasionally for 25 to 30 minutes.
Serve with sour cream and tortilla chips. Garnish with cilantro.
