Ingredients:

• cooking spray
• 1 medium onion, finely chopped
• 4 medium garlic cloves, minced
• 45 oz. canned black beans, undrained, divided (three 15 oz. cans)
• 1/2 tsp red pepper flakes, or to taste
• 1 tsp ground cumin
• 14 1/2 oz. fat-free chicken broth, or vegetable broth
• 10 oz. canned tomatoes with green chilies, such as Rotel Tomatoes
• 11 oz. canned yellow corn, drained

Directions:

1. Coat bottom of a large stockpot with cooking spray.
2. Add onion and garlic and cook on medium-high heat, stirring frequently, until onions are soft but not brown, about 5 minutes.
3. Place one can of beans in blender.
4. Add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds.
5. Pour mixture back into stockpot.
6. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
7. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot.
8. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

Want to share your own recipe? Email it to becca.friedman@richmondconfidential.org with the subject “Richmond Cooks”. Don’t forget a title, ingredients, directions, serving size, and a little about how the recipe came to you. Bon Apetit!