Preparation:
In a large pot, heat the chicken broth and olive oil. Add the garlic and onions and saut‚‚ for 3 minutes. Add the oregano, cumin, and chili powder; stir for another minute. Add the red pepper and carrot.
Puree 1and1/2 cups of the black beans in a blender or food processor. Add the pureed beans, remaining 1and1/2 cups whole black beans, chicken broth, and red wine to the stockpot. Simmer 1 hour. Taste before serving; add additional spices if you like.
6 servings/Serving size: 1 cup |
