This recipe has a great, robust flavor and is a meal in itself. Make it using the vegetables the recipe calls for or make it your own and use ingredients that you already have in your kitchen!
Ingredients (serves 6)
2 tablespoons olive oil
1/2 cup diced onion
1 leek, washed and finely chopped
2 cloves garlic, minced
3 cups low-salt vegetable broth
3 cups water
2 (15-oz) cans of low-salt black beans, rinsed and drained
2 teaspoons packed brown sugar
1 teaspoon dry oregano
1/2 teaspoon cumin
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Feta crumbles
Cilantro leaves (chopped)
Seasoned croutons
Preparation
Heat oil in a 4-5-qt. pot over medium heat. Add
onions, leek, and garlic; cook, stirring until
softened, 4-5 minutes
Stir in broth, water, beans, brown sugar,
oregano, cumin, bay leaves, salt, and pepper.
Bring to a boil. Reduce heat and simmer,
uncovered, 15 minutes.
Discard bay leaves. Coarsely mash half of the
beans using a potato masher
Serve topped with croutons and garnished with
feta cheese and cilantro
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