I’m usually not a fan of beans unless they’re of the refried variety. As a way to help me up my protein intake(I’m not a vegetarian, but I’m not a big fan of meat either) and eat a little healthier, I added a can of black beans to my cart on a recent shopping trip. Great for heart health, back bean’s fiber, potassium, folate, vitamin B6, and lack of cholesterol all help to lower the amount of cholesterol in the blood and decrease risks of heart disease. I also figured they were a safe bet for my picky taste buds because they don’t have much flavor.
As usual, I was left one day wondering what to eat for dinner and had only what was left in my pantry and fridge about a week or so after the mentioned trip to the grocery store. I opened my pantry door and saw the can of black beans next to a can of tomato soup and knew I had something. I googled to make sure the two were a good pairing and when I saw that they were, I gathered the rest of the ingredients I had on hand and created the yummy recipe below.
1/2 an onion, chopped
4-6 garlic cloves, chopped
1 tomato, cubed
1 15 oz can of black beans, undrained
1 cup low-sodium chicken broth
1 10.75 oz can of Campbell’s Condensed Tomato Soup
Juice from 1/2 lemon, squeezed
1/2 tsp chili powder
2 tsp cumin
1/3 cup sour cream
2 tbsp chopped fresh cilantro or dried parsley
Heat onion, garlic, and tomato in an oiled saucepan over medium heat until fragrant(about 5 minutes). Stir in can of black beans, broth, tomato soup, lemon juice, chili powder, and cumin. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally. Stir in sour cream and simmer for another 5-10 minutes. Garnish with cilantro or parsley and another dollop of sour cream. Enjoy!