Wednesday, August 18, 2010

Black Beans and Rice

Modified from Daisy Cooks

* 2 cans black beans, rinsed and drained
* 2 cups chicken/vegetable broth
* 3/4 cup sofrito
* 3/4 cup salsa
* 3 Tbsp pimento stuffed olives
* 1 jalapeno pepper, diced

Cook everything in a pan until heated through. I allowed it to simmer for awhile to cook out some of the liquid. Use immersion blender to blend a small portion of the beans and serve over white rice.

Optional: I puree a bag of spinach with a small amount of soup. It doesn't change the flavor and everyone *secretly* gets a serving of greens.

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