1 can 16 ounce organic beans (black, red kidney, pinto)
1/2-3/4 cup water or vegan broth
3-6 cloves garlic, chopped
1 medium onion, chopped
1/2 teaspoon cumin
1 chili pepper, seeded and chopped
salt and pepper, to taste
1/2 lime, juiced (optional)
fresh cilantro, chopped for garnish
This dish is low fat.
Drain and rinse canned beans well.
Put garlic, onions, cumin and 1/2 cup of water or broth in pan and cook on medium heat until soft. Add beans and chili pepper. Cook bean mixture until liquid starts to thicken up and beans are very soft. Turn off heat and stir in salt and pepper.
Pour bean mixture into blender and puree with lime juice. An additional 1/4 cup of water/broth (or more) can be added until desired consistency is reached.
Put in serving bowl and garnish with cilantro.